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*** A WORD FROM THE KITCHEN ***
I like to keep a variety going so this week I reach out to
the spice lovers here. This down-home SHRIMP BAKE recipe
needs only some of your Favorite rice cooked up on the side
and voila! Not many circuses to this meal, just good old taste.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: SHIRIMP BAKE
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INGREDIENTS:
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
DIRECTIONS:
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp,
lemon slices, and onion slices in an ungreased 13x9x2-inch
baking dish. Pour butter mixture over shrimp. Bake
uncovered, at 400 for 20 to 25 minutes or until shrimp turn
pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
YIELD: 6 SERVINGS
Category: Seafood
http://www.thedailyrecipe.com
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MARZEE's CORNER
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GETTING YOUR VEGGIES ON THE GO:
* Spuds-u-Like: Potatoes are an essential source of
energy and extremely versatile. Mash potatoes - add
cream and herbs for a mash with appeal. Slice potatoes
with garlic and onion, drizzle with olive oil and bake
in the oven. Fry wedges in their skins for a fibre-enriched
energy boost.
* Fruit Energy: Fruits such as bananas and apples contain
sugars which provide slow-burning energy - pack them into
lunch boxes, slice on breakfast cereals and top favourite
puddings with them.
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