Spicy lemon garlic shrimp
Ron surprised me with this for lunch on Saturday, it was so
delicious and lemony. The shrimp was served over a bed of basmati rice. From Cook's Illustrated, with liberties. 4 tablespoons salted butter cut into 4 pieces Juice from 2 lemons red pepper flakes to taste (3/4 teaspoon) 3 medium cloves garlic, minced 1/8 teaspoon table salt Disposable aluminum pan* 1/3 cup minced fresh parsley leaves Combine ingredients in the pan and heat on the grill, stirring occasionally, until butter melts; remove to cool side of grill and proceed to grill shrimp. Add 1/3 cup minced fresh parsley just before serving. Skewer shrimp compactly on skewers, skewering them through the middle, not lengthwise and nesting them together. Sort of a solid skewer of shrimp. Brush shrimp with olive oil, salt and pepper. Grill the shrimp. When they are done, slide them off the skewer into the sauce. Toss, serve. *I happened to have those disposable foil biscuit pans that I bought to line the pan that catches the drips under the gas grill. |
Spicy lemon garlic shrimp
Nancy Young wrote on 28 Jun 2006 in rec.food.cooking
> Spicy lemon garlic shrimp Sounds tasty....how much shrimp and what size? -- -Alan |
Spicy lemon garlic shrimp
"Mr Libido Incognito" > wrote > Nancy Young wrote on 28 Jun 2006 in rec.food.cooking > >> Spicy lemon garlic shrimp > > Sounds tasty....how much shrimp and what size? I just checked the bag ... I buy them frozen, already cleaned. They are the 26-30 count size and I would say that more than half the 2 pound bag remains. So, I would say a pound of shrimp? nancy |
Spicy lemon garlic shrimp
Nancy Young wrote:
> > *I happened to have those disposable foil biscuit pans > that I bought to line the pan that catches the drips under > the gas grill. > > I love shrimp! And what a good idea... never thought about those disposable foil thingys.... never too old to learn, eh? -- Cheers Chatty Cathy |
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