Appetizer Shrimp Kabobs Recipe

Ingredients


NORMA WRENN

2 lb unpeeled large fresh shrimp
1/2 cup lemon juice
1/2 cup vegetable oil
1/4 cup soy sauce
3 tbsp fresh parsley, chopped
2 tbsp onion, finely chopped
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced


Directions

Peel shrimp, and devein, if desired; set aside. Combine lemon juice
and remaining ingredients except shrimp in a shallow dish; set aside.

Arrange shrimp on 6-inch bamboo skewers, and place marinade, turning
to coat. Cover and refrigetate 2 to 3 hours.

Remove shrimp from marinade, reserving marinade. Place shrimp on rack
of a lightly greased broiler pan. Broil 6 inches from heat 3 to 4
minutes on each side, basting occasionally with remaining marinade.
Serve hot or cold.

Source: Southern Living 1991 Annual Recipes - Oxmoor House


Servings: 3 dozens

 

 

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Categories: Appetizer; Fish; Seafood; Shrimp


The History of Recipes

Transcribed cooking instructions as an idea can be tracked far back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, generally, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.

Moving our culinary historical trip onwards, there were a couple of interesting books dating from the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich.

When we get to the 1900s, cookery books are in great demand, due to increased literacy, people having more spare time and disposable income.

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We hope you enjoy this Appetizer Shrimp Kabobs recipe.

 


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