| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Seafood, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Jumbo shrimp; shelled and deveined with tails intact |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Olive oil |
| 5 |
tb |
Parsley, fresh; minced |
| 2 |
tb |
Garlic, fresh; minced |
| 2 |
tb |
Butter; melted |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Black pepper; freshly ground |
| 1 |
ts |
Lemon juice |
| 1 |
c |
Water, hot |
| 2 |
tb |
Butter; room temperature |
INSTRUCTIONS
BUTTER SAUCE
Dry shrimp and dust with flour. Put butter and olive oil in a flat
baking dish and heat under a low broiler until butter is melted. Place
shrimp in baking dish and broil under low heat for 10 minutes. Add garlic
and parsley to the Butter Sauce. Pour over broiled shrimp and stir until
shrimp are well coated. Return to broiler and broil under high heat for 2
to 3 minutes longer. Serve immediately. FOR THE BUTTER SAUCE: Bring all
ingredients except last butter to a boil, stirring constantly, and cook for
5 minutes. Add the butter and stir until melted.
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