| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 20 |
|
Unpeeled large fresh shrimp |
| 1/4 |
c |
Butter or margarine |
| 3/4 |
c |
Fresh crabmeat; drained and flaked |
| 1/4 |
c |
Vermouth |
| 2 |
tb |
Minced fresh parsley |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
tb |
Lemon juice |
|
|
Parsley sprigs; lemon wedges (for garnish) |
INSTRUCTIONS
Peel shrimp, leaving tails on; devein and set aside. Meld butter in a large
skillet; add shrimp, crabmeat, and next 4 ingredients. Bring to a boil,
reduce heat, and simmer 4-5 minutes. Spoon mixture into 4 individual
serving dishes; arrange shrimp around crabmeat. If desired, garnish with
parsley sprigs and lemon wedges. Yields 4 servings.
MAGAZINE ARTICLE
MRS. JOAN COLLINS,
CROSS LANES, WV
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”