1 waldine van geffen vghc42a
24 jumbo shrimp, peeled tails on
1/2 onion, chopped
1/2 bunch watercress, chopped
2 cloves garlic, minced
2/3 cup soda crackers, crushed
1/2 cup butter, melted
1 large lemon, juice of
1 tsp a-1 sauce
12 slice bacon, halved
Directions
Cut slit down back of shrimp 1-inch long and about 1/2-inch deep. Set
aside. Put onion, watercress and garlic in bowl. Add crackers,
butter, lemon juice, and steak sauce. Place stuffing into slit on
shrimp and wrap tightly with bacon strip. Place in baking pan and
bake at 350 degrees F. until bacon is browned, about 8 to 10 minutes
on each side. Serve as appetizer with spicy cocktail sauce and lemon
wedges or as a main dish.
Source: Cleto Gutierrez, Tom Ham's Lighthouse on Harbor Island, San
Diego.
From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com
Servings: 24 shrimp
Lighthouse Shrimp Diablo Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Written cooking instructions as an idea can be traced way back into distant history, in truth as far into history as early Egypt, and quite possibly further than that. However, generally, these ancient recipes were just very basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe 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 drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius informs us how the ancient chefs were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like bay, fennel and parsley. Moving our culinary historical trip onwards, there were two interesting recipe books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are nothing to do with the indian curry that we all know today, but rather accounts of the types of food on the menues of the rich and powerful of that period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including rosemary and coriander. These new foods and spices prompted a surge in recipe books, the majority of which are now in private cookery archives. Over the next few hundred years, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and as a result the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cookery publications were increasing in popularity mostly as a result of increased literacy, people having increased free time and being a little richer. The arrival of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Lighthouse Shrimp Diablo recipe.
