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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jumbo Shrimp Margherita Style Recipe

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This recipe for Jumbo Shrimp Margherita Style is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 Raw jumbo shrimp, apporx 2.5 lbs (10 to a pound)
dash paprika
3 T olive oil
1/2 cup butter
1/2 cup dry sherry
juice of lemon
1 1/2 tsp Worcestshire sauce
2 cloves garlic, finely chopped
1/4 tsp tarragon
1/4 tsp dried basil
Directions:
Directions:
Wash the shrimp but do not remove the shells or tails. To clean out the sand veins, cut the shells with a scissors along the backs of the shrimp. Remove the sand veins with a knife. Make certain the shrimp and shells are clean. Slice the shrimp down the middle lengthwise, but do not cut through completely. Spread apart to form a butterfly shape. Put the shrimp into an overproof casserol or baking dish. Sprinkle with paprika and olive oil. Reserve.
Melt the butter in a saucepan over very low heat, being careful not to let it burn. Add the dry sherry, lemon juice, Worcestshire sauce, garlic, dried tarragon, dried basil, salt and black pepper. Stir with a wire whisk until the sauce is thoroughly blended and heated. Keep hot.
Broil the shrimp 4 inches from the source of the heat in a preheated very hot broiler (450) for 5 minutes, turning once. Be careful not to scorch the shrimp. Pour out the olive oil. Pour the sauce over the shrimp. Broil for 1 minute longer. Serve at once.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I like this served with a side of pasta, or if you need it to feed more serve with a fettucine alfredo.

 

 

 

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