"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Richard's two flavors Shrimp Recipe

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This recipe for Richard's two flavors Shrimp, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, February 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 oz firm-texture bread, preferably stale, torn into pieces
1/2 cup ( 1 stick ) salted butter, at room temperature
1/2 tsp Worcestershire sauce
1/4 tsp red pepper's ( cayenne) sauce
1/4 cup minced garlic ( 7 lg cloves)
3 Tbsp chopped parsley
1 medium shallot, minced
36 lg shrimp, shell and deveined

Directions:
Directions:
In a food processor, process the bread pieces to make breadcrumbs. Meas. out 1 1/4 cups crumbs 2.- In a bowl with an electric mixer, blend butter, Worcestershire sauce, and red peppers sauce. Add garlic chopped parsley and shallot, and blend. Add breadcrumbs and blend to distribute evenly. Scrape it onto a piece of plastic wrap and form into a log 6 inches long. Wrap well and refrigerate. 3.- Preheat oven to 450 Arrange the shrimp in one large or sic small (preferably oval) gratin dishes. Dividing evenly. Spread the butter over the shrimp. If you've made a butter log in advance, cut it into slices and place over shrimp in a single layer not overlapping. Bake shrimp for 10-12 min. until topping is nicely browned. Serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I would suggest using a little olive oil instead of so much butter. you can use 3/4 breadcrumbs and 3/4 Parmesan cheese. For Spanish taste omit Worcestershire and shallots, add 2 T green peppers, and cilantro instead of parsley

 

 

 

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