| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
|
Peppercorns |
|
|
Salt to taste |
| 1 |
|
Lemon; juice of |
| 1 |
|
Bay leaf; crumbled |
|
|
Leaves from 3 ribs celery |
| 1 |
tb |
Parsley sprigs; stems removed |
| 2 |
tb |
Horseradish |
|
|
Cayenne pepper to taste |
| 2 |
cn |
(12-oz) beer (up to) |
| 2 |
lb |
Shrimp |
INSTRUCTIONS
Combine all ingredients except shrimp in a saucepan. Bring to a boil. Add
shrimp. Return to boil and cook 3 minutes. Turn off heat. Let stand 10-15
minutes. Serve from liquid or strain, as desired. Serves 4-6.
ARKANSAS TODAY, CHANNEL 11, KTHV
10/17/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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