It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is PEASANT SHRIMP from KAREN’S KITCHEN!!

Here’s another fun recipe from the seafood section of my cookbook. I can’t resist finding a variety of ways to cook shrimp! It’s such a basic food group…at least on my table. I love the taste of tarragon in seafood. It gives this shrimp dish some serious oomph in addition to the garlic. And, who doesn’t love garlic?

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 757 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PEASANT SHRIMP
[From Karen’s Kitchen]
(Serves 4)

1 cup chopped fresh parsley
1/2 cup butter
1 T. dried tarragon
1/2 cup oil
4 garlic cloves, crushed
24 uncooked, jumbo shrimp, shelled & deveined
2-3 bunches green onions, thinly sliced
Juice of 3 lemons
salt and pepper

Combine parsley, tarragon, garlic, onion, and lemon juice in a medium bowl. Melt butter with oil in a large saucepan over medium heat. Add parsley mixture and cook briefly until softened. Return to the bowl.

Add shrimp and toss lightly. Cover and marinate at room temperature for 1-2 hours, stirring several times.

Preheat broiler. Sprinkle shrimp with salt and pepper to taste and toss lightly. Broil shrimp in a single layer just until pink, turning once.

Serve in soup bowls with rice or noodles.

Happy Eating!