Saturday, April 21, 2007

Italian Broiled Shrimp

20 min

Back in “the good ol’ days”. . . when shrimp was inexpensive, we enjoyed this dish frequently. It is fantastic eating.

18to 24 large (jumbo are better) shrimp

2tbs. all-purpose flour

1/4 cup butter

1/4 cup olive oil

Drawn Butter Sauce

4 tbs. butter

2 tbs. all-purpose flour

salt and freshly ground pepper

2 tsp. fresh lemon juice

1 cup hot water

2 tbs. finely chopped garlic

1/4 cup fresh chopped parsley

1/2 tsp. oregano

Dust shrimp generously with flour. In a flat broiling pan, melt 1/4 cup butter under broiler. Add oil and heat until bubbly Place shrimp in pan, coat with butter-oil mixture. Broil under heat about 3 minutes. Shrimp will not be done.

Prepare Drawn Butter Sauce. Melt 2 tablespoons butter in saucepan over medium heat. Add flour, salt and pepper. Stir well. Whisk in lemon juice and water. Cook about 5 minutes. Add remaining 2 tablespoons butter and stir until melted. Just before removing from heat, add garlic, parsley and oregano to sauce. Heat about 1 minute. Pour over broiled shrimp and stir until shrimp are coated. Return shrimp to broiler and broil under high heat 3 to 4 minutes, or just until shrimp turn pink. Serve with plenty of French bread to soak up that marvelous sauce. Serves 6.

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