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SHRIMP SCAMPI 1 lb. fresh jumbo shrimp 1/2 c. butter or margarine 2 Tbsp. lemon juice 2 Tbsp. dried parsley flakes 1 to 2 cloves garlic, peeled and crushed 1/2 tsp. salt paprika (optional) Under cold running water, remove the shells from the shrimp, leaving last tail section attached. Using a sharp, thin bladed knife, make a shallow cut lengthwise down the back of each shrimp and wash out the sand vein. If desired, the shrimp may be butterflied (cut lengthwise down the back of each shrimp, cutting almost completely through the shrimp, removing sand vein). In a shallow, 2 quart heat resistant, nonmetallic baking dish, place butter, lemon juice, parsley flakes, garlic to taste and salt. Heat uncovered on Full power 2 minutes. Add shrimp and stir to coat well. If desired, sprinkle with paprika. Heat, uncovered, on Full power 6 minutes. Stir shrimp occasionally. Cook just until shrimp is pink and tender. Do not overcook shrimp as they will become tough. Serves 3 to 4. Variation: If desired, lobster, scallops, crab meat or any combination of these may be substituted for shrimp. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |