| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bbq, easy |
8 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Unsalted butter |
| 12 |
|
Green onions; chopped |
| 15 |
|
Garlic cloves; minced |
| 2 |
c |
Dry white wine |
| 6 |
tb |
Fresh lemon juice |
| 1 1/2 |
lb |
Large unpeeled shrimp |
| 1 |
c |
Plus 3 Tbsp minced fresh parsley |
|
|
Bamboo skewers; soaked in water 30 minutes |
|
|
Hot pepper sauce; (such as Tabasco) |
| 3 |
tb |
Minced green onion tops |
|
|
Lemon wedges |
INSTRUCTIONS
Melt butter in heavy large skillet over medium-low heat. Add 12
chopped green onions and garlic and saute 3 minutes. Add white wine
and simmer 15 minutes, stirring occasionally. Mix in fresh lemon
juice. Season to taste with pepper. Transfer to large bowl and let
cool.
Cut shrimp down back through shell; do not peel. Remove veins. Add
shrimp and 1 cup parsley to garlic mixture and toss well. Cover and
chill 6 In ours, turning occasionally.
Prepare barbecue (medium-high heat). Remove shrimp from marinade.
Thread 2 shrimp on each skewer. Transfer marinade to heavy medium
saucepan. Simmer over medium heat until thick, stirring occasionally,
about 12 minutes. Strain through a sieve, set over a bowl, pressing
on solids. Season marinade with pepper sauce and salt. Spoon into 8
small ramekins; sprinkle with minced onion and 3 Tbsp parsley. Place
1 ramekin on each plate.
Place shrimp on grill and cook until just pink and cooked through,
turning once, about 3 minutes. Divide shrimp among plates. Garnish
with lemon wedges and serve.
Serves: 8
Source: Bon Appetit, June 92
Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”