Yields: Makes 2 servings
- 2 cups unsalted butter, softened
- 2 tablespoons minced garlic
- 3 tablespoons minced shallot
- ½ cup chopped fresh parsley
- 2 teaspoons anise liqueur*
- 2 teaspoons sea salt, divided
- 1 teaspoon ground white pepper
- 2 tablespoons olive oil
- 16 large fresh shrimp, peeled and deveined (tails left on)
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- French bread (for serving)
- In the work bowl of a food processor, combine butter, garlic, shallot, parsley, liqueur, 1½ teaspoons salt, and white pepper; process until smooth.
- On a sheet of plastic wrap with the long edge facing you, add butter mixture. Fold edge of the plastic wrap over butter, and roll into a 2-inch cylinder. Twist the ends closed. Refrigerate or freeze until firm enough to slice.*
- In a large skillet, heat oil over medium-high heat. Season shrimp with black pepper and remaining ½ teaspoon salt. Add shrimp to pan; cook until shrimp begin to turn pink. Add wine and lemon juice, scraping browned bits from bottom of skillet with a wooden spoon. Add 4 tablespoons cold diced parsley butter to pan. Reduce heat to medium-low; shake pan until mixture is smooth. Serve with French bread, if desired.
*We used Herbsaint. Butter will keep frozen up to 1 month.