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Creole Garlic and Shrimp Appetizer

Creole Garlic and Shrimp Appetizer


  • 1/2 c Butter or margarine, softened
  • 2 T Minced fresh parsley
  • 1 T Minced shallots (heaping)
  • 4 Cloves garlic, minced
  • 1/4 t Paprika
  • 1/8 t Cayenne pepper
  • 1/8 t Salt
  • 2 t Pernod
  • 1/2 t Lemon juice
  • 1 1/2 lb Shrimp, shelled and deveined
  • Flour
  • Olive oil
  • 1/2 Juice of lemon
  • 3/4 c Dry white wine


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

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