1 1/2 lb peeled, deveined shrimp
1/3 cup lemon juice
3 tbsp olive oil
1/4 tsp thyme leaves chopped parsley and to, ps
1/2 cup butter or margarine
2 cloves garlic, minced
2 1/2 tsp creole seasoning
1/4 tsp pepper
3 tbsp chopped green onions
Directions
Thaw shrimp if frozen. In a 2-quart bowl, combine shrimp, lemon
juice, olive oil, green onions, garlic, creole seasoning, pepper and
thyme. Cover. Marinate in refrigerator for 1 hour. Drain shrimp,
reserving marinade. Place shrimp on a broiler pan. Broil 4 inches
from source of heat 5 to 8 minutes or until shrimp are pink and
tender. Garnish with parsley. In a 1-quart saucepan, combine reserved
marinade and butter. Heat and serve with shrimp.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Broiled Marinated Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Seafood; Shrimp
The History of Recipes
Written recipes as an idea can be traced way back into history, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something we still use today. He also describes how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including some familiar names like thyme, fennel and asafoetida. Later, there are some interesting books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new culinary innovations created a surge in recipe publications, most of which still exist in private libraries. By the time we get to the 1900s, cooking books were greatly in demand as a result of higher levels of literacy, people having increased leisure time and disposable income. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Broiled Marinated Shrimp recipe.
