Broiled Shrimp Appetizer Food

BROILED BUTTERY SHRIMP

Steps:

• 1. In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Yield: 10-12 servings.

BROILED SHRIMP

Steps:

• Preheat broiler.
• Put shrimp in lg. bowl
• Add all other ingredients.
• Toss well to coat shrimp.
• Place on shallow baking sheet.
• Broil 7 in from heat for about 6-7 min, turning once.
• Serve with sauce from pan.
• Add a little butter if you like.

~ SPICY HERB BROILED SHRIMP ~

Steps:

• 1. Peel, devein and rinse shrimp. Pat dry in paper towels.
• 2. In a small saucepan, over low heat, melt butter. Stir in all other ingredients, except for shrimp...stirring often for about 3 minutes. Make sure not to burn. Remove from heat.
• 3. Place the shrimp on a broiler pan and brush generously with the butter mixture.
• 4. Broil about 5 inches from broiler flame, for 3 - 5 minutes or until turn pink, then turn and brush again with butter, turning one last time and buttering.
• 5. Plate and pour any remaining seasoned butter over the shrimp. Serve with lemon slices.

5-MINUTE BROILED SHRIMP

Steps:

• 1. Combine olive oil, garlic and parsley. Roll the shrimp in mixture and broil in the oven until pink, about 5 minutes.

BROILED SHRIMP WITH GARLIC BUTTER

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

BROILED SHRIMP APPETIZER

Steps:

• With sharp scissors cut down the back of each shrimp shell and remove the black vein but do not remove the shell. Wash the shrimp thoroughly and place them in a large bowl. Over them pour olive oil, the lemon juice, soy sauce, parsley and tarragon. Let the shrimp stand in this mixture for 2 hours, tossing them around now and then so that they will be equally marinated.
• When you are ready to cook them, arrange them in basket grills and cook over hot coals for 5 to 6 minutes, turning twice. They should be tender and moist with lightly charred shells. Have finger bowls and pass plenty of paper napkins.