| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Inuit |
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Fresh or frozn large shrimp in shells |
| 2 |
tb |
Olive oil, margarine, OR butter (I used olive oil) |
| 3 |
|
Cloves garlic, minced |
| 1 |
sm |
Leek, thinly sliced (2/3 cup), -OR- |
| 2 |
|
Green onions, thinly sliced (1/4 cup) |
| 1/4 |
ts |
Dired basil, oregano, OR tarragon crushed (I used oregano, preference) |
| 1 |
tb |
Snipped parsley |
| 1 |
tb |
Dry sherry OR dry white wine |
| 1 |
tb |
Lemon juice |
| 25 |
|
Min. time |
INSTRUCTIONS
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein if
necessary. Rinse and pat dry. Set aside.
In medium skillet heat olive oil (or other choice) over medium heat. Add
the shrimp garlic, green onion (or leek), and the spice (oregano or your
choice). Cook for 2 to 4 minuites or till shrimp turn pick, stirring
frequently. Remove from heat. Stir in parsley, sherry (or white wine), and
lemon juice.
Makes 2 servings.
Suggestion of side: Serve with spinach fettucine
Calories 243/serving, Fat (total) 15g/serving, Saturated 2g/serving
Posted to EAT-L Digest 27 Sep 96
From: Maria Schiffer <MARSCHIFF@AOL.COM>
Date: Fri, 27 Sep 1996 16:10:33 -0400
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”