Category : Seafood
Author : NPA
Hits : 2073
Date : 27/02/2002
Serves/Makes:6 or moreIngredients 5 lbs (2.3 kg). large shrimp (uncooked)with shells on 2 lbs (.9 kg). butter 4 tsp (20 ml). cayenne pepper 4 tsp (20 ml). black pepper 2 tbsp (30 ml). chopped rosemary leaves 1/2 cup (125 ml) worchestershire sauce 6 oz (168 grm). beer 5 large cloves garlic, minced 1 medium onion, minced 3 stalks celery, minced 4 tbsp (60 ml). chopped parsley 2 tsp (10 ml). lemon juice
Preparation Remove shells and devein shrimp. Melt a stick of butter in a large skillet. Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about three minutes. Add the rest of the butter, the beer, worchestershire, and lemon juice and stir. Dip shrimp in seasoned butter mixture. Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes. Serve in bowls and ladle lots of spicy butter sauce over shrimp. Accompany with crusty french bread to soak up the yummy sauce! Comments Devine and delicious.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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