9 fresh,raw,jumbo shrimp (about 1/2 l, b.),shelled
2 tbsp butter
1 6 1/2 oz can crab meat,drained and, cartilage
2 tbsp fine dry bread crumbs
2 tbsp snipped fresh parsley
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp cayenne pepper
Directions
Paprika,optional Lemon wedges,optional
To butterfly and devein shrimp,make a cut down middle of back from
tail to thick end,cutting almost all the way through.With point of
knife,loosen and remove vein.Arrange shrimp,cut side up, on microwave
rack,tails toward the center.Spread,cut side open. Place butter in
medium mixing bowl.Microwave on high for 30 to 45 seconds or until
butter melts.Stir in crab meat,bread crumbs,parsley, lemon
juice,cayenne and salt.Divide stuffing evenly on top of shrimp. Cover
with wax paper.Place microwave rack in oven.Reduce powder to medium
(50%).Microwave for 5 to 7 minutes or until shrimp are opaque.
Garnish with paprika and lemon wedges.Serves 3.
Servings: 3 servings
Microwave Stuffed Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Microwave; Seafood; Shrimp
The History of Recipes
We can follow the history of written recipes back into distant history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, generally, these early cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, something we still use today. Aspicius also describes how the Roman chefs made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, mint and parsley. For the decades that followed, the wealthy families of Europe strove to lay on the most exotic banquets, and as a result the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications are starting to become popular mostly due to increased literacy, people having increased free time and having more money. |
We hope you enjoy this Microwave Stuffed Shrimp recipe.
