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doreenbuch Posted February 03, 2004 02:52 PM
Here you go Belinda,
Shrimp Scampi
1 - 1.5 lbs raw shrimp, cleaned, deveined...I take tail off
1 stick melted butter
6 cloves minced or crushed garlic
fresh parsley
fresh lemon juice
Melt butter. Cook shrimp in butter till pink. Remove from pan and set aside, keeping warm - do NOT over cook. To the butter, you can add more butter if need be, add the garlic and parsley and cook only about a minute...do NOT BROWN the garlic. Pour the butter sauce over the shrimp and squeeze FRESH LEMON JUICE on.
Serve w/ the following salad, since I know that you cant have the shrimp over pasta, which is how we like it:
Betsy's Mandarin Orange Salad
This is a really delicious green salad, almonds and
oranges add a special twist! Prep Time: approx. 25 Minutes.
Ready in: approx. 25 Minutes. Makes 5 servings.
Printed from Allrecipes, Submitted by Doreen
--------------------------------------------------------------------------------
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce -
rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin
orange segments, drained
Directions
1 In a jar with a tight fitting lid, combine the oil,
vinegar, sugar, parsley, salt and pepper. Cover and shake
well. Refrigerate until use.
2 In a medium saucepan over medium low heat, cook and
stir the almonds and sugar until the sugar is melted and
the almonds are coated. Remove from heat, cool, and break
apart. Store at room temperature until ready to serve salad.
3 In a large bowl, toss together the lettuce, celery,
oranges, almonds and dressing until evenly coated.
Dessert.............well, it can be whatever you want it to be!!!!!!!
Here you go Belinda,
Shrimp Scampi
1 - 1.5 lbs raw shrimp, cleaned, deveined...I take tail off
1 stick melted butter
6 cloves minced or crushed garlic
fresh parsley
fresh lemon juice
Melt butter. Cook shrimp in butter till pink. Remove from pan and set aside, keeping warm - do NOT over cook. To the butter, you can add more butter if need be, add the garlic and parsley and cook only about a minute...do NOT BROWN the garlic. Pour the butter sauce over the shrimp and squeeze FRESH LEMON JUICE on.
Serve w/ the following salad, since I know that you cant have the shrimp over pasta, which is how we like it:
Betsy's Mandarin Orange Salad
This is a really delicious green salad, almonds and
oranges add a special twist! Prep Time: approx. 25 Minutes.
Ready in: approx. 25 Minutes. Makes 5 servings.
Printed from Allrecipes, Submitted by Doreen
--------------------------------------------------------------------------------
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
1/2 cup sliced almonds
1/4 cup white sugar
1 head red leaf lettuce -
rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin
orange segments, drained
Directions
1 In a jar with a tight fitting lid, combine the oil,
vinegar, sugar, parsley, salt and pepper. Cover and shake
well. Refrigerate until use.
2 In a medium saucepan over medium low heat, cook and
stir the almonds and sugar until the sugar is melted and
the almonds are coated. Remove from heat, cool, and break
apart. Store at room temperature until ready to serve salad.
3 In a large bowl, toss together the lettuce, celery,
oranges, almonds and dressing until evenly coated.
Dessert.............well, it can be whatever you want it to be!!!!!!!