Bobby Fly adds a double dose of flavor to his tender, fried shrimp, first pickling them in a mixture of garlic and fennel seeds, then mixing them with lemon sauce with spices before подачей. 
Time: 55 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 large peeled shrimp
- 0.5 tbsp. canola oil
- 10 cloves of garlic
- 1/4 tsp coarsely chopped hot red flakes pepper
- 1 tsp ground fennel seeds
- Salt and freshly ground black pepper
- 110 gr. unsalted butter
- Zest and juice of one large lemon
- 1 tbsp. l shredded tarragon leaves (tarragon)
- 2 tsp chopped fresh thyme leaves, plus sprigs for decoration
- 1/4 Art. chopped fresh parsley leaves, plus a little for decoration
Recipes with similar ingredients: shrimp, garlic, red pepper cereal, fennel seeds, lemon, tarragon, thyme, parsley
Recipe preparation:
- Place the shrimp in a large baking dish.
- Combine canola oil, garlic, red pepper flakes and seeds fennel in a small food processor and chop until the garlic will become a pasty consistency. Stir shrimp with the resulting paste and marinate for 30 minutes.
- Preheat the grill to high heat.
- Remove the marinade shrimp, salt and pepper them over to taste. Grill the prawns until golden brown. 2 minutes each on each side. (Culinary advice: shrimp can cook until half cooked, as they will still be stewed in butter sauce.) Put the shrimp on a plate.
- Melt the butter in a large saucepan mounted on grill rack. Add lemon juice and zest, tarragon leaves and thyme, and cook for 30 seconds. Stir the shrimp with the sauce, and cook for 1 min. Add parsley and season with salt and pepper to taste. Transfer the shrimp to a serving platter and garnish with thyme and parsley.
