8 each large cleaned shrimp
4 tbsp lemon juice
1/2 cup butter
1/2 cup chopped parsley
3 each cloves garlic (minced)
1 cup bread crumbs
2 tsp paprika
Directions
Butterfly shrimp but don't cut all the way. Spread and flatten. Place
shrimps in individual baking dishes. sprinkle with portion of lemon
juice. Combine butter, 5 tbl parsley and garlic in a bowl. Place some
of the mixture on each shrimp. Combine crumbs, remaining parsley and
paprika and place some on each shrimp. Bake at 400 deg for 15
minutes. Garnish with lemon wedges.
Servings: 4 servings
Baked Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Historians have tracked the existance of recipes way back into the distant past, certainly as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, these, ancient cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During the time of the Roman Empire a man called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius recounts how the Roman chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices such as basil and coriander. The introduction of these new culinary ideas prompted an eruption in books on cooking, most of which are kept safe in private cookery archives. Over the following few hundred years, the powerful families of the West competed to serve the most exotic banquets, and consequentially chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that fine cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes to help cooks of their time. The introduction of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Baked Shrimp recipe.
