| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1995 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Jumbo shrimp; (about 18), shelled |
|
|
; and deveined |
| 1 1/2 |
|
Sticks salted butter; softened (3/4 cup) |
| 1 |
c |
Fine dry bread crumbs |
| 1/3 |
c |
Minced fresh parsley leaves |
| 1/2 |
c |
Dry Sherry |
| 1 |
|
Garlic cloves; minced, up to 5 |
| 1 |
ts |
Salt |
| 1 |
ds |
Cayenne |
| 1 |
ds |
Paprika |
|
|
Toast points; (optional) |
INSTRUCTIONS
1. Add shrimp to a kettle of salted boiling water and cook until barely
pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp
and cool.
2. Preheat oven to 375F. and butter a shallow casserole just large enough
to hold shrimp in one layer.
3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic,
salt, cayenne, and paprika until blended.
4. Place shrimp in casserole and spoon bread-crumb mixture over them.
5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35
minutes.
6. Serve shrimp on toast points, if desired.
Serves 4 to 6.
Gourmet June 1995
Converted by MC_Buster.
Per serving: 1105 Calories (kcal); 16g Total Fat; (15% calories from fat);
185g Protein; 11g Carbohydrate; 1380mg Cholesterol; 3488mg Sodium Food
Exchanges: 0 Grain(Starch); 26 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”