2 lb medium whole shrimp
1 1/2 sticks butter
1/2 cup olive oil
2 lemons
6 cloves garlic, pressed
3 tbsp worcestershire
1/2 tsp cayenne
1 tbsp salt (yup!)
1/2 tsp pepper
1 tbsp italian seasoning
Directions
French bread
Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed
lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp
(leave shells on) & place in pan, & baste. Bake at 350 degrees until
shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper
lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes
Worcestershire on top & serve with French bread for dipping that
great sauce. 4 servings. This is from the New Orleans Times-Picayune
Cooking Contest, 1980. Gail B.
Servings: 4 servings
Barbecue Shrimp Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fish; Seafood
The History of Recipes
It is possible to track the history of meal recipes far back into the far past, in truth as far back as the early Egyptians, and maybe further still. In practice though, these, early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe found, according to academics are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, something we still use today. Aspicius also recounts how the ancient chefs were skilled in the use of many herbs and spices, including many that are still in use today for example thyme, mint and asafoetida. Later, we find two books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new tastes led to an eruption in recipe manuscripts, many of which still exist in private collections. For the decades that followed, the families of Europe tried to offer the best banquets, and as a result the best cooks and their recipes were much in demand. However, it was during the 19th century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes common in their social group. By the time we get to the 20th century, cookbooks were starting to become popular due to increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Barbecue Shrimp recipe.
