| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish/shellf, Microwave |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh jumbo shrimp |
| 1/2 |
c |
Butter or margarine |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Dried parsley flakes |
| 1 |
|
To 2 cloves garlic, peeled and crushed |
| 1/2 |
ts |
Salt |
|
|
Paprika (optional) |
INSTRUCTIONS
1. Under cold running water, remove the shells from the shrimp, leaving
last tail section attached. Using a sharp, thin-bladed knife make a shallow
cut lengthwise down the back of each shrimp and wash out the sand vein. If
desired, the shrimp may be butterflied (cut lengthwise down the back of
each shrimp, cutting almost completely through the shrimp, removing sand
vein). 2. In a shallow, 2-quart, heat-resistant, non-metallic baking dish
place butter, lemon juice, parsley flakes, garlic to taste and salt. 3.
Heat, uncovered, in Microwave Oven 2 minutes. 4. Add shrimp and stir to
coat well. If desired, sprinkle with paprika. 5. Heat, uncovered, in
Microwave Oven 6 minutes. Stir shrimp occasionally. Cook just until shrimp
are pink and tender. Do not overcook shrimp as they will become tough.
Serves 3 to 4
Variation: If desired, lobster, scallops, crabmeat or any combi- nation of
these may be substituted for shrimp.
From _The New Deluxe Sharp Microwave Oven Cookbook_
Posted to MM-Recipes Digest V3 #325
Date: Tue, 26 Nov 1996 22:37:55 -0500
From: BobbieB1@aol.com
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