"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Manale' Recipe

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This recipe for Shrimp Manale', by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Tuesday, November 25, 2008


2 pounds jumbo shrimp, unpeeled
2 lemons
1 bottle Heinz chili sauce
Worcestershire sauce
Tabasco sauce
Olive oil
Lemon pepper
Garlic powder
Fresh parsley
1/4 pound butter

Early in the day, place the unpeeled shrimp, single layered in a 9x13 pan
Liberally sprinkle the shrimp with the next 8 ingredients
After the lemons are squeezed, slice the lemon rinds and butter and place on top of the shrimp
Sprinkle with fresh parsley
Refrigerate, uncovered for the day
When ready to prepare, remove from the refrigerator
Preheat the oven to 350
Cook until the shrimp is pink and bubbly about 15 minutes
Serve with crusty French bread




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