Margie - 5-4-2004 at 08:06 PM
This is a great cookbook, from The Soprano's Family Cookbook:
Serves 2
4 TBSP. unsalted butter
2 Tbsp. olive oil
3 large garlic cloves, minced
16 large shrimp, shelled and deveined
Pinch of salt
2 TBSP. very finely chopped Italian parsley
plus a fewsprigs for garnish
1 TBSP. fesh lemon juice
Lemon wedges
In a large skillet, melt the butter with the olive oil over medium-low heat. When the butter foam subsides, stir in the garlic. Cook, stirring
occasionally, until the garlic is lightly golden, about 7 minutes. Do not let the garlic brown.
Increase the heat to medium-high and add the shrimp and salt. Cook for 2 to 3 minutes, turning the shrimp once, until they are just pink. Stir in
the parsley and lemon juice and cook 1 minute more.
Serve garnished with lemon wedges and parley sprigs.
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