| 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 |
tb |
Parsley, chopped |
| 2 |
ts |
Salt |
| 1 |
ts |
Celery seed |
| 1/2 |
ts |
Thyme, (dried) |
| 1/8 |
ts |
Cayenne |
| 1/2 |
|
Lemon, juiced |
INSTRUCTIONS
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, 1995.
Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on
Apr 10, 1997
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