How To make Citrus Fennel Shrimp with Tarragon
4 cups water
1 cup dry white wine
1 lemon
sliced
1 lime :
sliced
1 tablespoon salt
1 bay leaf
1 onion quartered
1 pound medium shrimp (about 32) :
deveined and
shelled, leaving :
tail intact
2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons fennel seeds, crushed Pinch dried hot red pepper flakes 6 tablespoons olive oil 3 large garlic cloves, crushed 2 teaspoons finely chopped fresh tarragon leaves Garnish: Tarragon sprigs
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.
How To make Citrus Fennel Shrimp with Tarragon's Videos
Ultimate guide to FOOD SPHERES | Fruit & Vegetable Caviar
In this video, I will show you the easy technique for making any kind of food caviar at home. You can use any liquid and make different sizes of spheres without too much work. Have fun guys
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
Music from Uppbeat:
License code: 04EZMA905WZMQVJ4
#foodcaviar #spheres #finedining
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
Visit our Youtube channel for latest videos;
Sauces recipe;
Hollandaise Sauce➡️
Peppercorn Sauce➡️
Creamy Garlic Sauce➡️
Classic Buffalo Sauce➡️
Sweet and Spicy Mustard Sauce➡️
Sweet and Sour Chili Sauce➡️
Bbq Sauce➡️
Learn how to make cookies➡️
Rice Pudding➡️
Thank You for watching guys.
Happy Cooking.
#lemonbuttersauce
#saucesrecipe
#lutongbale
Slow Roasted Salmon with Tarragon + Cucumber and Fennel Salad
A bright, colorful centerpiece for any occasion! This slow roast method is easy and forgiving. You can't go wrong!
Full recipe here -
Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Sizzling Garlic Fennel Shrimp
Sizzling Garlic Fennel Shrimp pairing with a Spanish Albarino
INGREDIENTS
1 1/4 POUND of Shelled Deveined Shrimp large
8 Gloves of minced garlic
1 1/2 cups of sweet onion chopped fine
1 1/2 cups of fennel bulb chopped fine
1 grapefruit peeled segmented and diced
1/8 teaspoon of red pepper flakes
Juice from half of lemon
1/2 cup of Olive Oil
Salt and Pepper to taste
Plus one tablespoon of Olive Oil for each person serving
Marco Pierre White recipe for Prawns in Pernod
Marco Pierre White recipe for Prawns in Pernod