| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Baltimore | Seafood | 1 | Servings |
INGREDIENTS
| 2 | lb | Shrimp |
| 24 | oz | Beer |
| 1 | Clove Garlic, peeled | |
| 2 | Bay leaves | |
| 1 | T | Parsley, chopped |
| 2 | t | Salt |
| 1 | t | Celery seed |
| 1/2 | t | Thyme, dried |
| 1/8 | t | Cayenne |
| 1/2 | Lemon, juiced |
INSTRUCTIONS
1995 Rinse shrimp. Combine remaining ingredients and boil. Add shrimp. Boil and reduce to simmer, uncovered, till done. Drain and serve with melted butter seasoned with lemon juice and Tabasco sauce. Or chill and serve with mayonnaise. ELAINE'S NOTE: Very good, a bit of a bite...YUM! Formatted by Linda Caldwell SOURCE: Baltimore International Culinary College; ELDERHOSTEL, March 12 to March 19, Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on Apr 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 967
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 1143.1mg
Sodium: 9819.9mg
Potassium: 1343.3mg
Carbohydrates: 39.3g
Fiber: <1g
Sugar: 1.6g
Protein: 127.6g