INGREDIENTS:
2 pounds jumbo shrimps, shelled and deveined, tail left on
1 large clove garlic, crushed
salt
juice of 1 lime or lemon
1/3 cup olive oil
garlic butter, (see below)
PREPARATION:
Use scissors to remove shells without disturbing tails. In a non-reactive
bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in
bowl; stir to coat well. Cover and refrigerate for 2 hours.
Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12
to 15 minutes, turning frequently.
Remove tails if cooking under broiler.
Serves 4.
Garlic Butter for Dipping
1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice (about 1/2 lemon)
1/8 teaspoon hot pepper sauce
1 large garlic clove, crushed
salt
In a small saucepan, melt butter. Add remaining ingredients; heat for 1
minute. Serve with shrimp or other seafood.
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Broiled Shrimp with Garlic Butter
2 pounds shrimp
1/4 pound butter
1/2 cup olive oil
1 tablespoon lemon juice
1/4 cup chopped green onion
1 tablespoon minced garlic clove
1/4 teaspoon pepper
4 tablespoons flat-leaf parsley
Shell shrimp, but do not remove the tails. Split down the back and devein.
Wash under cold water and dry.
Preheat the broiler.
In a broiler pan, melt butter, then add olive oil, lemon juice, chopped
green onions, chopped garlic clove, and pepper. Add the shrimp and broil 3
to 4-inches from the heat for 5 minutes. Turn shrimp, broil 5 minutes on the
other side.
Serve on a platter with parsley and the strained juices from the broiler
pan.
Makes 6 servings.
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Shrimp Scampi Recipe
INGREDIENTS:
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
PREPARATION:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat.
Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp,
green onions, wine and lemon juice; cook until shrimp are pink and firm,
about 1 to 2 minutes on each side.
Do not overcook. Add chopped parsley and salt and pepper before serving.
Garnish with lemon slices and parsley sprigs if desired.
Makes 8 first-course servings.
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Enjoy
Chef R. W. Miller
"Marc" <mcneer(N_O-S_P_A_M)@mindspring.com> wrote in message
news:FOWCd.1346$%
[email protected]...
> There was a restaurant here in Atlanta that served shrimp in a butter
garlic
> sauce and also in a ginger butter sauce that were incredible. Has anyone
> had anything like this? I've tried to find the recipes because they were
so
> good and seemed very easy. The restaurant been closed to I can't even go
> and sample the food again to try to figure them out. Can anyone help?
>
> Thanks,
>
> Marc
>
>
