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Recipe(tried): Re: Shrimp Dijon or is it "Shrimp DeJonge"

Misc.

Cindy, here's a recipe with a garlic butter sauce that you may want to try - if you love garlic, as I do. I'm wondering, though, if you're looking for a recipe for "Shrimp DeJonge" (I'm not positive I've spelled the second name correctly) - I'm sure I have this recipe SOMEWHERE bvt haven't been able to find it since I saw your message the other day. I will keep looking. In the meantime, here's:

Shrimp Scampi
(4 or 5 Servings)

25 jumbo shrimp
1 cup butter
1/2 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
2 tablespoons chopped parsley
salt and pepper to taste

Peel, devein, and butterfly shrimp, leaving tails intact. Place in shallow baking dish, or individual baking dishes. Heat butter with olive oil in saucepan. Add garlic, shallot, lemon juice, parsley, salt and pepper. Saute until vegetables are tender. Pour over shrimp. Broil under medium heat until tops are light brown; or bake at 375 degrees until light brown.

This is good served with rice.

Janet



MsgID: 0024189
Shared by: Janet
In reply to: Re: Shrimp Dijon
Board: Cooking Club at Recipelink.com
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POST A NEW MESSAGE
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Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • 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!