| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Peeled, deveined shrimp |
| 1/3 |
c |
Lemon juice |
| 3 |
tb |
Olive oil |
| 1/4 |
ts |
Thyme leaves chopped parsley and tops |
| 1/2 |
c |
Butter or margarine |
| 2 |
|
Cloves garlic, minced |
| 2 1/2 |
ts |
Creole seasoning |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Chopped green onions |
INSTRUCTIONS
Thaw shrimp if frozen. In a 2-quart bowl, combine shrimp, lemon juice,
olive oil, green onions, garlic, creole seasoning, pepper and thyme. Cover.
Marinate in refrigerator for 1 hour. Drain shrimp, reserving marinade.
Place shrimp on a broiler pan. Broil 4 inches from source of heat 5 to 8
minutes or until shrimp are pink and tender. Garnish with parsley. In a
1-quart saucepan, combine reserved marinade and butter. Heat and serve with
shrimp.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”