Diablo Shrimp Recipe
Summary
Main IngredientShrimp
Ingredients
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Worcestershire sauce | 2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| 1 teaspoon monosodium glulamate | ||
| Salt | 1/2 Teaspoon | |
| Tabasco sauce | 1/4 Teaspoon | |
| 2 lbs. cooked, cleaned jumbo shrimp | ||
| Butter | 2 Tablespoon | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Juice of 1/2 lemon or 1 tablespoon lemon juice | ||
| Lemon slices | 6 , cut in half | |
Directions
Blend wine and seasonings for marinade.
Pour over shrimp and marinate for several hours or overnight.
Thoroughly drain shrimp, reserving marinade.
Melt butter in blazer pan of Oster Electric Chafing Dish at high, add reserved marinade and cook, stirring occasionally, until reduced to about 2 tablespoons.
Add shrimp and heat about 2 minutes, stirring constantly to coal shrimp.
Sprinkle on parsley and lemon juice, stir lightly.
Garnish with lemon slices around inside of blazer pan.
Place over hot water bath and keep warm at MED for serving.
Pour over shrimp and marinate for several hours or overnight.
Thoroughly drain shrimp, reserving marinade.
Melt butter in blazer pan of Oster Electric Chafing Dish at high, add reserved marinade and cook, stirring occasionally, until reduced to about 2 tablespoons.
Add shrimp and heat about 2 minutes, stirring constantly to coal shrimp.
Sprinkle on parsley and lemon juice, stir lightly.
Garnish with lemon slices around inside of blazer pan.
Place over hot water bath and keep warm at MED for serving.
Chef
