Full Page 4 x 6 5 x 7

2 lbs. fresh large shrimp in their shells
8 T. butter (1/4 qtr. lb. stick)
1/2 c. olive oil
1 T. lemon juice
1/4 c. finely chopped shallots or scallions
1 T. finely chopped garlic
1 t. salt
freshly ground black pepper
4 T. finely chopped fresh parsley, preferably the flat leaf Italian style
lemon quarters

Shell the shrimp, but be careful not to remove the last small segments of shell or the tail. With a small sharp knife, slit each shrimp down the back and lift out the black or white intestinal vein. Wash the shrimp quickly under cold running water and pat them thoroughly dry with paper towels.
Preheat the broiler to its highest temperature. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown. Stir in the 1/2 cup of olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper, add the shrimp and turn them in the butter and oil until they glisten on all sides. Broil them 3 or 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch. Be careful not to over cook them. With tongs, transfer the shrimp to a heated serving platter, pour the sauce from the pan over them, sprinkle with chopped parsley. Garnish with lemon quarters, and serve.


Keywords: seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by  Anonymous     Added: February 11, 2007 by deebeeeff     Last Updated: October 24, 2014
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