Instructions: 1. Combine wine, shallots, garlic, & peppercorns in saucepan & bring to boil. Reduce heat & simmer for 20-25 minutes, reducing liquid to 1/3. Cool to room temperature, strain & cream into 1/2 pound of butter.

2. Combine fennel, Worcestershire, garlic powder, salt, & 2 tbs Pernod & mix well into butter mixture.

3. Melt remaining butter in large saucepan. Add shrimp & saute for 4 minutes or until pink.

4. Add remaining Pernod to shrimp & cook on medium heat for 3 minutes. Add 1 cup of Fennel Butter into shrimp mixture, melt & combine well.

5. Add lemon juice & combine with shrimp mixture. Season with salt and pepper to taste.

6. Remove shrimp, place on plates or serving platter. Pour Fennel Butter over shrimp & serve with Fritters. SHRIMP FRITTERS:

1. Combine all ingredients but shrimp into batter.

2. Fold shrimp lightly into batter. Fry in deep fat for approximately 5 minutes, or until golden brown.

E. 25 ST, KANSAS CITY. WINE:FUME

BLANC, ROBERT MONDAVI, 1981

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