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
Appetizer Shrimp Kabobs Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fish; Seafood; Shrimp
The History of Recipes
We are able to read the history of written recipes way back into antiquity, in fact as far as pharonic Egypt, and maybe further still. However, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of tablets in ancient 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 making anyone who tried it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and desserts, something we still use today. Aspicius informs us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including parsley and basil. These new herbs and spices created a surge in books on cookery, most of which are now in private cookery archives. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Appetizer Shrimp Kabobs recipe.
