| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizer |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Large fresh shrimp (21-25 size) |
| 2 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; minced |
|
|
Salt & pepper |
| 1 |
|
Loaf french bread |
| 6 |
oz |
Provolone cheese |
| 3 |
|
Cloves garlic; roasted |
| 4 |
oz |
Butter; at room temperature |
| 1/2 |
ts |
Chopped fresh Italian parsley |
| 1/2 |
ts |
Chopped fresh basil leaves |
INSTRUCTIONS
GARLIC BUTTER
submitted by: bmarks@pipeline.com (Bev)
Peel and devein shrimp, slicing in half lengthwise. Place shrimp in shallow
bowl long with the lemon juice, garlic, salt & pepper; set aside.
Slice French bread into 1/2 inch rounds and reserve. Grate provolone
cheese and set aside.
For GARLIC BUTTER, roast garlic in a 350 degree oven for 15 to 20 minutes.
Combine garlic, butter, parsley and basil infood processor; process until
fully incorporated.
Spread garlic butter on both sides of French bread and place bread on well
greased cookie sheet. When ready to serve, lightly toast under broiler on
both sides until golden brown.
Place 1 piece of shrimp on each slice of bread; sprinkle with cheese. Again
place under broiler until cheese melts and shrimp is cooked. Serve warm.
Makes 6 to 8 servings as an hors d`oeuvre.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 19 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”