Citrus Fennel Shrimp With Tarragon

Recipe Ingredients

4 cups	948ml	Water
1 cup	237ml	Dry white wine
1		Lemon - sliced
1		Lime - sliced
1 tablespoon	15ml	Salt
1		Bay leaf
1		Onion - quartered
1 lb	454g / 16oz	Medium shrimp - (abt 32) - deveined, shelled,
		Tail left intact
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Fresh lime juice
2 teaspoons	10ml	Fennel seeds - crushed
1		Dried hot red pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Olive oil
3 tablespoons	45ml	Garlic cloves - crushed (large)
2 teaspoons	10ml	Finely-chopped fresh tarragon leaves - plus
		Tarragon sprigs - for garnish

Recipe Instructions

In a large pot, bring water and wine to a boil with 1/2 of the lemon and lime slices, salt, bay leaf and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp and cool.

In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, reserved lemon and lime slices and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight.

Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.

This recipe yields 8 servings as an hors d'oeuvre.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8932)

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