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*** A WORD FROM THE KITCHEN ***
Since we're at pre-turkey time I'm looking forward to
sneaking in some non-poultry items since we'll have
plenty of that in just a few weeks. These Alabama
style spicy shrimps'll do just fine. This bakes up
so easy and is quite tasty over rice or pasta. I
generally like to use the Jumbo shrimp for these
types of things...more on that below.
Enjoy! Marzee
mailto:mz@gophercentral.com
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RECIPE: SPICY STYLE 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
Categories: Shrimp, Seafood, Main Courses
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MARZEE'S CORNER
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A BIT ABOUT THE JUMBOS
The best shrimp usually has a full shell on it that has
not been stripped off. Likewise, it should have firm white
meat. Look at the shrimp to make sure that it does not
have any black spots or rings on it, unless you are buying
tiger shrimp. Black spots typically indicate that the meat
is not fresh. It is also wise to avoid pink and yellow meat.
Just remember that white meat is best.
Pay careful attention to the aroma or smell that comes
from the shrimp. If the shrimp smells like anything other
than salt water, you may want to go with another kind of
meat.
When purchasing ?jumbo? shrimp, it is best to remember
that this term can be kind of ambiguous. There are no
real guidelines when it comes to applying this term to
shrimp. In general, the larger shrimp are typically more
expensive, but this does not mean that they are going
to taste better or be of a better quality. It is easier
to prepare a pound of jumbo shrimp than a pound of smaller
shrimp simply because there will be less of them.
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