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Tuesday, February 18, 2014

Shrimp Your Way: Oven, Microwave or Skillet


Janet Groene’s
Shrimp in Crumb Crust
    You could omit the onion and celery if you’re tight for time but they do add flavor and a nice texture.
   
20-ounce package of tail-off, de-veined, cooked shrimp
Juice of one lemon
Small onion, finely chopped
Large rib celery, finely chopped
1 stick butter, melted
1 cup bread crumbs
1 teaspoon garlic powder
    Spray a baking pan. Thaw and drain the shrimp. Spread thawed shrimp in an even layer in the pan and drizzle with lemon juice. Sprinkle with chopped vegetables.
    Melt butter in a nonstick skillet and stir in bread crumbs and garlic powder. Dot the shrimp evenly with the bread crumb mixture. Serves 4. 


    Oven method: bake at 400 degrees about 15 minutes or until heated and crusty.
    Microwave method: Nuke about 2 minutes or until heated through. The top will be buttery and tasty but will not form a crust.
    Skillet method: Melt butter in a skillet and stir in shrimp, onion and celery. Drizzle with lemon juice. Sprinkle with bread crumbs and garlic powder and stir over medium heat until everything is heated through. 



Janet Groene is the author of Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition. They can be ordered from the RV Book Store, (800) 274-9738. See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com

1 comment:

Denise said...

Janet I miss your videos on your dishes.

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