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Garlic−Broiled Shrimp
3
pounds medium uncooked shrimp, peeled and
de−veined, leaving tails
2
2
4
6
1
1
1
/3 cup unsalted butter or margarine
/3 cup extra−virgin olive oil
scallions, chopped, including tops
large garlic cloves, minced
1/2 tablespoons fresh lemon juice
tablespoon white wine Worcestershire sauce
/2 teaspoon Tabasco® sauce
Salt, to taste
1
1
/4 cup dry white wine
tablespoon minced flat−leaf parsley
Grated Parmesan cheese
Parsley sprigs (for garnish)
Divide shrimp equally among 6 small au gratin dishes; place on baking sheets and set aside.
In a heavy saucepan, heat butter or margarine and olive oil. Add all remaining ingredients except
cheese and parsley sprigs. Cook 5 minutes over medium heat.
Position oven rack 4 inches below heat source and preheat broiler. Pour the garlic−butter sauce over
shrimp; top with a generous scattering of Parmesan cheese. Broil under preheated broiler until shrimp
are coral pink and sauce is bubbly and lightly browned, about 4 minutes. Garnish with parsley sprigs,
if desired.
Garlic−Broiled Shrimp
90
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