| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pasta, Seafood |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Large Shrimp; Unpeeled |
| 3 |
tb |
Stick Margarine |
| 1 |
c |
Chopped Red Bell Pepper |
| 8 |
|
Garlic Cloves; Crushed |
| 1/2 |
c |
Dry White Wine |
| 1/4 |
c |
Minced Fresh Parsley |
| 1/4 |
|
Cu Fresh Lemon Juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Paprika |
| 6 |
c |
Cooked Angel Hair Pasta |
INSTRUCTIONS
Peel shrimp, leaving tails intact. Starting at tail end, butterfly
underside of each shrimp, cutting to, but not through, back of shrimp.
Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.
Preheat broiler. Melt margarine in a small skillet over medium heat. Add
bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine,
parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each
serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp
are done. Serve with angel hair pasta.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 21,
1999, converted by MM_Buster v2.0l.
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