Creole garlic and shrimp appetizer

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

Cream butter with wooden spoon for several minutes.

Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon juice; mix well and set aside.

Coat shrimp with flour.

Heat olive oil in large skillet; shake flour from shrimp and add shrimp to skillet.

Saute shrimp very quickly, about 3 minutes; when they start to turn pink, cook them on other side.

Drain oil from skillet.

Add 1/2 cup lemon juice and the wine and shake pan briefly over heat, about 1 minute.

Add reserved garlic butter and toss shrimp quickly with wooden spoon.

When butter is melted, serve shrimp immediately.
 

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