| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pittsburgh | Seafood | 6 | Servings |
INGREDIENTS
| 12 | lg | Freshly-shucked oysters |
| 6 | sl | Smoked bacon; thin, cut in half |
| Paprika or white pepper | ||
| 12 | Wooden toothpicks; unflavored and not colored | |
| 1 | tb | Lemon juice or crisp dry wine |
| 2 | sl | Low-moisture Mozzarella cheese |
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 CHATEAU ST. JEAN GERWURZTRAMINER From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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