Bookbinder's Shrimp du Jour
A Treasury of Great Recipes
Vincent Price and Mary Price, 1965, Ampersand Press
5 pounds medium shrimp
4 tablespoons butter
2 teaspoons Worcestershire sauce
1 clove garlic, minced
¼ cup chopped parsley
¼ cup chopped chives
1 scant teaspoon salt
¼ teaspoon pepper
¼ cup fine dry breadcrumbs
¼ cup grated Parmesan cheese
¼ pound melted butter
(Can be a hot appetizer or a light dinner.)
Shell the shrimp. Clean, devein and dry them. In a skillet heat 4
tablespoons butter. Add shrimp and cook over high heat until shrimp turn bright pink
(about 2 minutes). Do not overcook or they will become tough. Add the Worcestershire,
garlic, parsley, chives, salt and pepper. Mix well and place in a single layer in a large
buttered baking dish or in individual buttered baking dishes. Sprinkle with the
breadcrumbs and Parmesan cheese. Pour evenly over the top ¼ pound melted butter. Put
under broiler to brown. Makes about 8 servings.
