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Show Se " RAMILY WEEKLY COOKBOOK Hot Shrimp Appetizer »,aie. rot Feathery-coated shrimp and scallops are deep fried to a golden brown and served hot with the accompanying tartar sauce for dip'n’dunk. Food Editor 1% Ibs. fresh shrimp, @ Shrimp, freshly cocked, frozen, or d may be used in preparing any of these appetiz- shelled and deveined 1 teaspoon seasoned salt % teaspoon lemon Pepper marinade 1 cup dairy sour cream Toast rounds, buttered lightly ers. Theze recipes include shrimp as hors d’oeuvres and as the appetizer course to a luncheon or dinner. 1. Heat butter or Margarine and olive oil chafing dish heat. Mix in cook 2 min. Elegant French Fried Shrimp rooms and cook 5 min, stirring occasionally. Mix in 2 Ibs. fresh shrimp in the shell Y, cup all-purpose flour 1% teaspeons salt % teaspoon seasoned pepper the parsley and Madeira, then shrimp and cook,stir- ring occasionally, until shrimp turn pink. 2. Sprinkle with seasoned 2 ezgs Y% cup water 3 to 4 cups fine fresh bread crumbs* Oil for deep frying, heated to 356°F. salt and lemon pepper marinade. Blend in the sour cream. Heat thoroughly; do not boil. Drizzle with 2 teaspoons Madeira. Place blazer over the hot water in lower pan of chafing dish to 1, Shell shrimp leaving on Boots that aren't as comfortable and durable as Wolverine boots aren't fit to be tied. tails. Remove black vein, rinsing frequently under cold running water; drain well. Being careful not to remove tail, split along back curve of each shrimp all the way through. Set aside. 2. Blena flour, 1 teaspoon of keep warm during serving. Serve mixture over toast rounds on small plates. About 12 servings Hot Marinated Shrimp 2 Ibs. cooked shrimp, deveined Afterall, you only have one pairof feet. So you owe it to yourself to choose boots that give you the best fit and comfort possible. the seasoned salt, and % teaspoon of the seasoned pepper in a shallow bowl. Set aside. 3. Beat the eggs, water, remaining seasoned salt and Pepper in a bowl until frothy. 4. Coat each shrimp with the seasoned flour; then dip into the egg mixture and drain well. 5. Using a small amountof bread crumbs at a time and adding more as needed, coat That's what you'll find in Wolverine Durables.And,besideslightness, styiing 1 cup dry white wine ¥Y, cup peanutoil 1 tablespoon minced and value, Durables are rugged. That's why théy stand upto the toughestjob. lolverine Durables are manythings, onion 1 tablespoon minced and comfortable too. Any bootsthat offer scallion tops you less, aren't fit to be tied. 1 teaspoon rosemary 2 teaspoons sugar Y% teaspoon salt % teaspoon lemon pepper marinade % cup butter 1 tablespoon lime juice WOLVERINE’ Bootsyou can take comfortin. 1. Spread out cooked shrimp each shrimp very lightly in a large shallow baking dish, Pour over a mixture of the remaining ingredients, with the crumbs. (Using a small amount of bread crumbs with each coating j prevents crumbs from sticx= : Apricot pegaa, brimp) FortheWolverinedealer nearestyou, cal this toll free number: 800-243-6000.in Connecticut: 1-800-942-0655, B)1971 WO.VERINE WORLD WIDE, RORSIEE Serieircomocmnarteurieemapsomeeteseopesage INC., ROCKFORD, MICIGAN 4934] Hush Puppies" shoes, hats: Wolverine except butter and lite juice. Refrigerate about 5 —— i i i , : hss: = Reg ost 6 Oy Se eit, + ee a time, in the hot fat 2 to 3 min., or until- golden brown. in blazer of over direct scallions and Add mush- : 4 7. For appetizer course, pile 4 inade. Melt butter in a large skillet; stir in lime juice : oven. Lightly rub or crumb be- Chafi Z onds before removing to ab- Shaped — “a =— 2 tablspoons oliveoll 3. Mix in shrimp and heat 2 to 3 doz. fried shrimp _*Trim crusts from bread slices, —_Negte: If using scallops (about2 _Ibs.), rinse and drain.Follow 1 Ib, fresh mushrooms, oa 1 cup chopped seallions thoroughly; keep warm durfe Acco Teas cad cock peat process until all shrimp set on a rack over a jelly roll breading and frying directions 4 cap finely snipped paceley are frie¢ pan, and dry bread in a 250°F. for chrimp. % cup Madei sorbent paper. When tem- 4 serve wi Family Weekly, April 11,1971 wit es ee with 1 cup of marinade. shrimp per person into hot shell perature returns to 350°F., fry afew more shrimp. Re- tween fingers until crumbs are Shim cn Drain over fat afew sec- Haat thoeahiy. tail picks. 6 to 8 servings |