Description

Fresh Louisiana white shrimp in a delicate fennel cream sauce.

Ingredients

• 6  Each 16/20 White shrimp, peeled and deveined
1
• 1/4  Cup(s) Fennel Bulb, Julienne
2
• 1  Tea Spoon(s) Shallot, minced
3
• 1 ½ one_half Tea Spoon(s) Garlic, minced
4
• 1 ½ one_half Tea Spoon(s) Fennel Leaf, finely chopped
5
• 1/2  Cup(s) Absinthe
6
• 1  Cup(s) Heavy Cream
7
• 2  Tea Spoon(s) Unsalted Butter
8
•  Pinch Creole Seasoning
9

Directions

1. Dust shrimp with creole seasoning
2. Heat oil in a hot pan and add shrimp, fennel, garlic and shallots
3. Sear shrimp on both sides
4. When fennel is starting to soften, deglaze with the Absinthe
5. Add the cream and reduce by half
6. Add the chopped fennel leaf and swirl in the butter
7. Serve and enjoy!