| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | lb | Frozen raw, peeled, deveined shrimp |
| 1 | c | Olive oil |
| 1/2 | c | Fresh lemon juice |
| 1/2 | c | White wine or 1/4 cup white vinegar |
| 8 | Cloves garlic, crushed or minced very fine | |
| 1 | ts | Oregano |
| 1/2 | ts | Basil |
| 1 | Bay leaf, crumbled | |
| 1 | tb | Minced parsley |
| 1/4 | ts | White pepper |
INSTRUCTIONS
Prepare this either by broiling or baking. Accompany with rice and freshly steamed vegetables. In a bowl, combine all ingredients except shrimp. Arrange shrimp in a shallow glass dish. Pour oil and garlic mixture over shrimp. Cover tightly with plastic wrap and allow to marinate at least 4 hours, preferably overnight, in the refrigerator. Broil or bake shrimp according to the following instructions. While cooking shrimp, transfer remaining marinade to a saucepan. Bring to a boil, then simmer until slightly reduced. serve as a sauce alongside shrimp. To broil: Preheat, broiler. Remove shrimp from marinade and set on a broiler pan 3 inches from heating element. Broil 3 minutes on each side, or until shrimp are opaque, pink and with a slight tinge of brown on edges. Remove immediately and serve. To bake: Preheat oven to 400 degrees F. Remove shrimp from marinade and set in a shallow baking dish. Drizzle lightly with marinade. Bake 10 to 12 minutes, or until shrimp are opaque and pink. Remove and serve immediately. Prepare this either by broiling or baking. Accompany with rice and freshly steamed vegetables. From the San Mateo Times, 5/3/92. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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