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Quantum Relativity Recipes
Grilled Shrimp with Rosemary Butter
by Mark Lawrence

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A quick and easy dish that makes you look like you went to cooking school. Great for parties.

Ingredients
2 tbl olive oil
3 cloves garlic, minced
2 tsp rosemary
1/4 lb butter
1/2 tsp Mongolian Fire Oil (hot chili oil)
2 lbs shrimp


Directions

Cooking the shrimp:

  1. Rinse the shrimp in running cold water.
    1. Grilling: Place the shrimp on the grill, and cook over moderate to high heat about 3 minutes, then turn the shrimp over for another 3-5 minutes.

    2. Broiling: Place the shrimp on a sheet of aluminum foil. Baste with melted butter and broil.

    3. Microwave: Place the shrimp on a plate. Nuke them for about 2 minutes. Microwaves work great on seafood.


  2. Add chicken stock, wine, tomatoes, tomato sauce, bay leaf, parsley. Bring to a boil.

  3. Reduce heat and simmer 30 minutes to one hour. This sauce can be refrigerated or frozen for later use.

  4. Add clams, oysters, crab, simmer covered 10-15 minutes.

  5. Add salmon, halibut, whitefish, shrimp, prawns, scallops, simmer covered another 10 minutes.

  6. Remove from heat, stir in cilantro, serve.

Rosemary Butter:

  1. Take the three cloves of garlic, place them on a cutting board. Place the flat side of a large butchers knife on each clove, and hit the knife firmly with the side of your fist, partially crushing the garlic. Peal the skin off the crushed cloves. Chop the garlic into small pieces approximately 2mm across.

  2. In a small pan, heat the olive oil. Put the garlic, rosemary and chili oil in the olive oil, and stir until the garlic is cooked to a light brown. Reduce heat and add butter. Stir until butter is melted, then remove from heat.

Brush butter over pealed shrimp, or peal the shrimp individually and dip and eat.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Friday, 09-Sep-2016 17:20:50 CDT