Newspaper article The Florida Times Union

Fresh Starts

Newspaper article The Florida Times Union

Fresh Starts

Article excerpt

This week's recipe for Shrimp Aransas brings the flavor of the

Gulf Coast to the First Coast. It's from the cookbook A Taste of

the Gulf Coast by Jessie Tirsch and mixes recipes with a

travelogue of coastal towns. See recipe on Page E-2.

SHRIMP ARANSAS

1/2 cup (1 stick) unsalted butter, softened

1 cup fresh bread crumbs (recipe follows)

1 cup chopped fresh parsley, preferably flat-leaf

1 teaspoon salt

3 turns freshly ground black pepper

1 cup dry sherry

2 pounds medium to large shrimp, peeled and deveined

6 cloves garlic, halved lengthwise

Heat oven to 450 degrees. In bowl, combine butter and bread

crumbs, mash with fork until well-blended. Fold in parsley, salt

and pepper, and continue mixing.

Slowly stir in sherry and blend thoroughly until ingredients are

incorporated into a paste.

Rinse shrimp well and squeeze out excess moisture with paper

towels.

Arrange half shrimp on bottom of baking dish (about 10-by-7-by-1

1/2 inches). …

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