Quick and Easy, make the rice first as the shrimp cooks quickly. Toss up a salad and a glass of white wine and you'll have dinner in a jiffy.
Ingredients 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, mincedCooking Preparation of the Recipe 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. This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinating shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.
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