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Bookbinder's Shrimp du Jour
A Treasury of Great Recipes
Vincent Price and Mary Price, 1965, Ampersand Press

Rare and Out of Print Books

5 pounds medium shrimp

4 tablespoons butter

2 teaspoons Worcestershire sauce

1 clove garlic, minced

cup chopped parsley

cup chopped chives

1 scant teaspoon salt

teaspoon pepper

cup fine dry breadcrumbs

cup grated Parmesan cheese

pound melted butter

(Can be a hot appetizer or a light dinner.)


Shell the shrimp. Clean, devein and dry them. In a skillet heat 4 tablespoons butter. Add shrimp and cook over high heat until shrimp turn bright pink (about 2 minutes). Do not overcook or they will become tough. Add the Worcestershire, garlic, parsley, chives, salt and pepper. Mix well and place in a single layer in a large buttered baking dish or in individual buttered baking dishes. Sprinkle with the breadcrumbs and Parmesan cheese. Pour evenly over the top pound melted butter. Put under broiler to brown. Makes about 8 servings.


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