Shrimp pierre: Difference between revisions
Jump to navigation
Jump to search
(Created page with '==Ingredients== * 2 lbs jumbo shrimp, shelled and deveined * 3 cloves garlic, finely chopped') |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
==Yield== | |||
4 servings | |||
==Ingredients== | ==Ingredients== | ||
* 2 lbs jumbo shrimp, shelled and deveined | * 2 lbs jumbo shrimp, shelled and deveined | ||
* 3 cloves garlic, finely chopped | * 3 cloves garlic, finely chopped | ||
* 1 medium onion, finely chopped | |||
* 1/4 cup chopped parsley | |||
* 1 tsp dried basil | |||
* 1 tsp dry mustard | |||
* 1 tsp salt | |||
* 1/2 cup olive oil | |||
* juice of one lemon | |||
==Method== | |||
# Place the shrimp in a bowl with the remaining ingredients and let marinate at room temperature several hours. | |||
# Broil the shrimp over charcoal or in a preheated kitchen broiler about four or five minutes, or until the shrimp are just cooked through. Turn once. | |||
==Source== | |||
''The New York Times Cookbook,'' p. 292. | |||
Latest revision as of 23:23, 30 May 2010
Yield
4 servings
Ingredients
- 2 lbs jumbo shrimp, shelled and deveined
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1/4 cup chopped parsley
- 1 tsp dried basil
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 cup olive oil
- juice of one lemon
Method
- Place the shrimp in a bowl with the remaining ingredients and let marinate at room temperature several hours.
- Broil the shrimp over charcoal or in a preheated kitchen broiler about four or five minutes, or until the shrimp are just cooked through. Turn once.
Source
The New York Times Cookbook, p. 292.