Ingredients
3/4 cup beer
3 tbsp oil
2 tbsp parsley
4 tsp worcestershire sauce
1 garlic clove, minced salt and peppe, r
2 lb large shrimp, in shells
Directions
Combine beer, oil, parsley, Worcestershire sauce, garlic, salt and
pepper. Add shrimp, stir and cover. Marinate for 60 minutes. Drain,
reserving marinade. Place shrimp on well-greased broiler rack; broil
for 4 minutes, 4-5 inches from flame. Turn and brush; broil 2-4
minutes more or until bright pink.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Beer Broiled Shrimp Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Grilling; Seafood; Shrimp
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the far past, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the baking 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 drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, main meal and dessert, something we still use today. Aspicius also describes how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including some familiar names such as basil, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an eruption in publications on food, most of which are kept safe in private collections. Over the succeeding few centuries, the rich families of Wesstern Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipes were highly sought after. However, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking publications were starting to become popular mostly due to better eduction, people having increased spare time and being a little richer. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Beer Broiled Shrimp recipe.
