Yankee Plus Dec 2015
TABLE OF CONTENTS
Ready for a real challenge? This one isn't cheap, and it isn't easy, but pull it off and your reputation is assured. The tricky part is broiling the shrimp; watch carefully or you'll burn them.
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- 1-1/2 pounds raw jumbo shrimp
- 1 cup Chablis wine
- 1 clove garlic, minced
- 1 bay leaf
- 2 teaspoons grated lemon peel
- 1/8 teaspoon Tabasco sauce
- 4 tablespoons unsalted butter
Instructions:Shell the shrimp, leaving on the tails. Devein; split down the back. Marinate for 24 hours in a marinade of the wine, garlic, bay leaf, lemon peel, and Tabasco Turn frequently.
Remove from the marinade, arrange on a broiling pan, dot with butter and sprinkle with paprika. Broil for 10 minutes, basting with juice from the marinade. Be careful not to scorch.
Serve with the marinade which has been strained and heated.