Category : Seafood
Author : Susan
Hits : 1823
Date : 13/01/2002
Serves/Makes:4Ingredients 2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on 1 cube butter 1/2 tsp (2 ml) seasoning salt 1/4 tsp (1 ml) paprika 2 cloves garlic, minced
Preparation Soak wood skewers if you are using wooden ones. Rinse and dry shrimp. Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp. Melt butter and saute garlic. Add seasoning salt and paprika. Grill shrimp basting frequently with butter mixture until shrimp are pink and firm. Turn shrimp to baste and grill on both sides. Comments This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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