Festive Shrimp/Rosemary
1 pound medium
shrimp, peel and devain
½
cup butter
2 tablespoons
Worcestershire sauce
2 tablespoons
brown sugar
2 teaspoons
minced garlic
1 teaspoons
paprika
1 tablespoon
fresh lemon juice
1 tablespoon
fresh rosemary
1 teaspoon fresh
ground pepper
2 teaspoons
Italian seasoning
¾ cup vegetable
broth
Preheat oven to 400-degrees. In a large ovenproof skillet, melt butter
over medium heat. Add the Worcestershire
sauce, brown sugar, garlic, paprika, lemon juice, fresh rosemary, ground pepper
and Italian seasoning. Cook uncovered
for 3 minutes. Add the shrimp and toss
to coat. Pour over vegetable broth. Place pan in the oven and bake uncovered for
15 minutes or until shrimp are cooked.
Yield: 4
servings.
*Harvest and preparation of rosemary – For fresh use,
harvest young, tender stems, but avoid taking off more than one-third of the plant
at one time. Cut early in the morning, just after the dew has evaporated and
before the sun is hot. Place tender
stems in a colander and rinse under cold running water. Pat dry with paper towels. Discard stems and mince needles with a very
sharp knife.
Carolyn Gass Hardimon, M. S.
Home Economist www.recipeladies.com
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