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La Belle Cuisine - More Seafood Recipes

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Bookbinder's Shrimp du Jour


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Bookbinder's Shrimp du Jour
A Treasury of Great Recipes
Vincent Price and Mary Price, 1965, Ampersand Press

Rare and Out of Print Books

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.

 

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