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Oct 18, 2016 8:48 AM CST
Name: Vicki
North Carolina
From Mary

Shrimp in the Oven

1 1/2# large shrimp
2-3 cloves garlic, chopped
1/4 tsp salt
1/4 c white wine (I used Chardonnay)
1/4 c Italian parsley, finely chopped

Mix all. Refrigerate overnight (or all day). I stir mine a couple of times to make sure every shrimp has a good exposure to the marinade. Remove to an oven proof dish, including the liquid, about an hour before you want to cook them, to help warm to room temperature. Cover the dish. Preheat oven to 450. Yes, that's hot but they need to cook quickly. Bake for about 20 minutes. Serve with a crusty French bread for sopping up the juices. I use a 9x9 Corning Ware dish with a lid. The juices bubble up but so far have not bubbled over. You might want to put foil under the dish, on the shelf below so that there is air space under your cooking dish. Serves 2 shrimp lovers!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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