Creole Garlic And Shrimp Appetizer

Course : Cajun
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1/2 cup butter or margarine -- softened
2 tablespoons minced fresh parsley
1 tablespoon minced shallots -- (heaping)
4 cloves garlic -- minced
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 teaspoons Pernod
1/2 teaspoon lemon juice
1 1/2 pounds shrimp -- shelled and deveined
2 tablespoons flour
2 tablespoons olive oil
1/2 medium juice of lemon
3/4 cup dry white wine

Preparation / Directions:

1. Cream butter with wooden spoon for several minutes. 2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon juice; mix well and set aside. 3. Coat shrimp with flour. 4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp to skillet. 5. Sauté shrimp very quickly, about 3 minutes; when they start to turn pink, cook them on other side. 6. Drain oil from skillet. 7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat, about 1 minute. 8. Add reserved garlic butter and toss shrimp quickly with wooden spoon. 9. When butter is melted, serve shrimp immediately.

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