Directions: |
Directions:Defrost shrimp if not fresh in cold water for approximately 2 hours, changing water often. In a stockpot put enough water to cover shrimp,cut onion,cut celery, peppercorns,tarragon, kosher salt, garlic and hot red pepper flakes and bring to a rolling boil. Put shrimp in pot carefully and cover pot. Cook only about 3 minuets until shrimp just turns pink. The larger the shrimp it might take a minuet more, but do not overcook. Set up a bowl with ice water. Remove shrimp from boiling water and immediately plunge into the ice water to stop the cooking. When shrimp is cool, devein carefully leaving the tail feathers on and place on paper towels to drain. Pat the shrimp dry and refrigerate if you are not going to finish this dish at this time. When you plan to serve the shrimp, make the topping first and set aside. For topping crumble the crackers quite small. In a saute pan melt one stick of butter and squeeze one cut lemon into the butter. Add the cracker crumbs and saute stirring continuously to make sure all the crumbs have enough butter and lemon flavor. Adjust the flavor with season salt and pepper is necessary. Add a bit of chopped parsley for color. Set crumb mixture aside. In a large saucepan melt the second stick of butter with the juice of the second lemon. Make sure this has enough lemon flavor, if not add a little more lemon juice. Add the cooked shrimp and saute for 2 minuets on one side, turn over and saute on the other side until hot, approximately one minuet. Place one leaf of hearts of palm on a plate. Place 3 shrimp on the hearts of palm and then add the hot crumb mixture to top the shrimp. Garnish with a lemon wedge and a bit of parsley |
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