Last night, I was looking for something quick, healthy and delicious for dinner that two of my three of my children would devour.
This fit the bill perfectly. There was not one little shrimp left at the end of the meal.
I bought a couple of pounds of large, frozen shrimp. I grow parsley, love butter and there’s always lemons in this house. Perfect.
The recipe is from a 1957 cookbook, called The ABC of Barbecue. I like the title. I’m assuming the Abc’s means there are some basic, simple recipes waiting for an over-scheduled mother like me.
I adore the vintage cover. The book is thin and written by “The Editor” in 1957.
This is all we know about the editor.
I love the “decorations” (the editor’s words) by Ruth McCrea. The recipes are alphabetically organized (Hence, the suggestive title) and Ruth has painted a little picture and poem for each letter of the alphabet.
First up: Armenian Shish Kabob.
I’m going to have to try that one. It looks good. Sorry for the diversion. That’s what happens when I find an old book.
Onto the shrimp recipe.
Since I only had two pounds of shrimp and four people to serve, I cut the butter down to a 1/3 cup and added less lemon and parsley.
I turned around to take another picture, but my children attacked the shrimp.
I couldn’t find my skewers. I cooked the shrimp on the barbie…directly. Next time I’ll save myself some time and use the skewers. That was a lot of shrimp flipping. I served it with mashed potatoes (leave the skin on) and a salad. Corn of the cob, grilled, and a beer next time. Hmm, I like the idea of shrimp scampi, too. I’ll chop up some garlic, keep the soy sauce marinade and add some capellini.
This took me 10 minutes to make. Highly, highly recommended.