Try this Baked Garlic Shrimp. Keg Style recipe, or contribute your own.
Suggest a better description•6 escargot plates
•36 shrimp (i like them tails off)
•1/2 cup butter (DON'T USE MARGARINE. I tried. was terrible)
•A few cloves of garlic, minced
•A few tablespoons of parsley, chopped fine
•1/4 cup jack cheese, shredded
•1/4 cup cheddar or marble cheese, shredded
•A few squirts of lemon juice
•1 package escargot seasoning mix packet
•36 shrimp, cleaned and deveined or use precooked shrimp.
•1/2 cup butter (DONT USE MARGARINE. I tried. was terrible)
•Loaf of crusty bread, for serving
Now to cook up this buttery goodness:
Melt your butter in a sauce pan.
Add the garlic, parsley and escargot mix. Saute for a few minutes
Add the shrimp. Saute until they are pink or warm the whole way through. (I use precooked shrimp. But if you aren’t you’ll want to wash them before you stick them in, and cook them till they are pink and puffy)
Get out those escargot plates. Place one little guy in each hole, and add some of the butter/garlic/parsley mix to each.
Cover with cheese.
Stick in oven and broil until cheese is melted and a little crispy. Kinda like a good pizza.
Serve, with some crusty bread, to your husband who will think you are some chef extraordinaire. (No need to tell him otherwise) I dip my bread in the butter once all the shrimps are annihilated. We like a cold glass of coke with this tasty treat but I think most people would enjoy a glass of wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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