jmcquown wrote:
>
> On 6/3/2013 12:47 PM, George Leppla wrote:
> > On 6/3/2013 10:59 AM, jmcquown wrote:
> >> Got an email on the antiquated listserv residents use to
> >> mass-communicate with other Dataw residents. Dobson Seafood is now open
> >> daily and has fresh shrimp. Yay!
> >>
> >> "Shrimp season is officially under way. We have jumbo and large shrimp
> >> now. Please tell everyone to let us know if you are from Dataw and
> >> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
> >> to have your order ready especially peeled and deveined. We’ll also be
> >> glad to freeze them for you."
> >
> >
> > That is great! One of the best parts of living near the Gulf Coast is
> > that shrimp are always available and usually pretty reasonable. Here is
> > one of the ways I like to cook them.
> >
> > 1 pound raw shrimp, peeled and deveined... put in a bowl
> > Add 1 stick of melted butter
> > Add about 1/4 cup olive oil
> > Add as much minced garlic as you like (I like a lot!)
> > Mix all together and spread out on a baking sheet... squeeze a little
> > lemon juice over the top then sprinkle on a coating of Italian bread
> > crumbs and some grated Parmesan cheese.
> >
> > Bake at 400 degrees until the shrimp start to turn color and then finish
> > off for a few minutes under the broiler.
> >
> > Serve over rice or noodles. Thank me later.
> >
> > George L
>
> Sounds tasty to me. Thanks George!
>
> Jill

I might try this too. Sounds good and I don't mind the cheese with seafood
thing.

G.