Yield: 4 servings
|1 pounds||Medium shrimp - (26 to 30 per lb); shells on|
|3 tablespoons||Coleman's dry mustard|
|½ teaspoon||Dried whole thyme|
|\N \N||Salt; very little to taste|
|\N \N||=== GARNISH ===|
|\N \N||Chopped parsley|
Place half the shrimp in the bottom of a metal steamer rack. Sprinkle with half the mustard, half the thyme and a tiny bit of salt. Top with the remaining shrimp, mustard, thyme and salt. Steam the shrimp until just firm, about 7 minutes. Move the shrimp around halfway through the cooking time. Garnish with the chopped parsley. Peel and eat directly out of the steamer basket. Be sure to lick your fingers. Serves 4 as an appetizer.
Comments: This is messy. You need lots of beer. Eat from papers on the table. Otherwise enjoy a really fine shrimp dish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.