Tuesday, November 5, 2013

Recipe: Shrimp Appetizer Supreme

Good cold the next day, too!
We had appetizers for Sunday supper. Try it sometime!

Cocktail Wieners and Variation 
Hi Hat Mushrooms in Wine Sauce and Vegan Variation  
Hot Mexican Bean Dip (Veganized) 

“This excellent shrimp appetizer could be served as a main dish with either rice or noodles.  (Recipe contest entry: Susan Strommer, Los Angeles, CA)”—The Garlic Lovers’ Cookbook (1980)

Recipe below


Makes 6 to 8 servings

2 lbs extra-large shrimp, shelled, deveined

1 tsp salt

½ tsp pepper

4 Tbsp lemon juice

3 cloves fresh garlic, crushed

4 Tbsp mayonnaise (preferably homemade—see recipes in Basics section)

1 ½ C fine dry bread crumbs

1 tsp crushed basil leaves

2 tsp chopped parsley

½ tsp dill weed

1 stick butter, melted, cooled slightly

4 Tbsp olive oil

Mix together salt, pepper, lemon juice, garlic, and mayonnaise, stir in shrimp, and refrigerate for 1 to 2 hours. Preheat oven to 400o. Mix together bread crumbs, basil, parsley, and dill, coat each shrimp with crumb mixture, and place in a single layer in a lightly greased shallow baking dish. Stir melted butter and olive oil in remaining marinade, pour over shrimp, and bake 15 minutes.

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