| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
American |
Seafood, Restaurant |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 2 |
lb |
Shelled, deveined shrimp |
| 2 |
|
Garlic cloves; crushed |
| 3 |
tb |
Chopped fresh parsley |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground black pepper |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Dry white wine (Chablis) |
|
|
From : Dorothy Flatman |
INSTRUCTIONS
AMERICAN MEASUREMENTS
Vittorio's restaurant in the Rice Village, owned by Victor Assandri, was on
of the first restaurants to expose Houston to the wonderful regional dishes
of Northern Italy in the late '60's and early '70's. The secrets to success
with this succulent shrimp dish are using fresh ingredients, especially
shrimp, parsley and lemon juice, and not over cooking the shrimp.
DIRECTIONS: Heat oil in a large skillet over medium-high heat. Add shrimp,
garlic and parsley and saute until shrimp turn pink, about 2 minutes. Turn
shrimp and season with salt and pepper. Stir in lemon juice and wine and
simmer about 2 minutes more. Don't over cook or shrimp will be rubbery.
Makes 4 servings.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996;
typos by Dorothy Flatman 1996
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 12, 98
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