| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pittsburgh | Seafood | 6 | Servings |
INGREDIENTS
| 1 | Clove (small) garlic; minced | |
| 2 | tb | Minced parsley stems |
| 1/2 | lg | White onion; minced |
| 1 | ds | Tabasco sauce |
| 1/2 | c | Bland cooking oil |
| 1/4 | c | Lemon juice |
| 1/2 | c | Dry Chenin Blanc |
| 12 | lg | Green shrimp; peeled with tails on |
| Unflavored bread crumbs | ||
| Melted butter |
INSTRUCTIONS
Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, undrained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8 in. in bottom of broiler pan. Broil slowly on low heat until done. Note: Use Tabasco sauce in place of pepper, it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking. Alternative method of preparation: Saute shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve. WOODEN ANGEL PITTSBURGH, BEAVER TIME INCLUDES MARINATING From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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