GARLIC BROILED SHRIMP
2 pounds raw shrimp
1/2 cup olive oil
2 cloves garlic, minced
2 teaspoons salt
1/3 cup chopped fresh parsley, divided use
Lemon wedges (for serving)
Split shrimp shells with scissors. Remove shells and devein shrimp.
Arrange shrimp in shallow baking pan. Sprinkle with olive oil, garlic, salt and half the parsley.
Broil about 4 inches from source of heat 5 to 7 minutes on each side, depending on size of shrimp.
Sprinkle with remaining parsley and serve with lemon wedges.
Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #64 - Italian Recipes, Fawcett Publications, Inc., May 1962
2 pounds raw shrimp
1/2 cup olive oil
2 cloves garlic, minced
2 teaspoons salt
1/3 cup chopped fresh parsley, divided use
Lemon wedges (for serving)
Split shrimp shells with scissors. Remove shells and devein shrimp.
Arrange shrimp in shallow baking pan. Sprinkle with olive oil, garlic, salt and half the parsley.
Broil about 4 inches from source of heat 5 to 7 minutes on each side, depending on size of shrimp.
Sprinkle with remaining parsley and serve with lemon wedges.
Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #64 - Italian Recipes, Fawcett Publications, Inc., May 1962
MsgID: 3146512
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (15+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (15+)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Grilled Marinated Trout (using soy sauce, sherry and lemon or lime juice)
- Shrimp Pad Thai
- Lemon Garlic Halibut Steaks
- Spicy Thai Noodles (using coconut milk, shrimp and tofu, low fat)
- Tuna a la King in Toast Tulips
- Deviled Crab (Readers Digest, 1990's)
- Sauteed Halibut with Arugula, Roasted Beets, and Horseradish Creme Fraiche
- Pan-Fried Catfish
- PF Chang's Lo Mein Shrimp (serves 2)
- Redfish Ponchartrain with Shrimp, Crab, and Oyster Topping
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!