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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

SHRIMP UNDER FIRE Recipe

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This recipe for SHRIMP UNDER FIRE is from The Matagorda Historical Society Cookbook , 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:  
2 lbs. of unshelled shrimp
1/2 stick of butter
1 tbsp. lemon juice
1 tsp salt
2 tbsp. Barcardi
1/2 cup Barcardi Rum 151
1/4 cup minced parsley
2 crushed cloves of garlic
1/8 tsp freshly ground pepper
Directions:
Directions:
Leaving tails on, peel, devein and rinse shrimp. Cutting not quite through split lengthwise.
Flatten slightly.Combine all remaining ingredients except 2 tablespoons Barcardi in shallow saute or skillett. Heat and add shrimp and turn until pink and tender.
Splash the 2 tablespoons over shrimp and light to serve.
Serves 6

 

 

 

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