Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 12 pounds | Medium Shrimp |
| 1 pounds | Egg Noodles, Narrow |
| 5 tablespoons | Butter, Plus 1 tsp |
| 1½ cup | Sour Cream |
| Juice Of 1 Lemon | |
| 1 teaspoon | Lemon Peel, grated |
| ¼ cup | Parsley, minced |
* Preheat oven to 375 F.
1. Peel the shrimp, devein and cook them in lightly salted boiling until they turn pink and lose their translucency, about 1 min. Drain and set aside.
2. Cook noodles according to package directions. Drain and place in a baking dish. Melt butter and pour over noodles. Stir in sour cream, lemon juice and lemon peel. Toss in the shrimp. Bake 15 to 20 mins or until hot and bubbling.
(Note: recipe directions did not indicate when to add the parsley. I would add them either with the butter or the shrimp.) Submitted by 1992 Fair Queen Cheryl Anne Muraski to section on THE PENNSYLVANIA FARM SHOW of Harrisburg, PA. Fair dates: Early Jan, 6 days, Sat through Thurs.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking