Shrimps Beard Recipe From My New 1954 Cookbook
Did you ever have a favorite food that you forgot was your favorite food? You don't have it for a while, you don't go to that recent anymore or you just have other recipes you're trying?
When I found this 1954 cookbook last week, I had actually forgotten how much I love shrimp. It's always been one of my go-to proteins, but we just haven't had it for a very long time. So the Shrimps Beard recipe practically jumped off the page at me.
It's a little labor intensive, so I don't recommend making it if you're in a time crunch. But it's so good that you definitely won't care how long it takes. Trust me.
2lbs frozen, shell-on and deveined jumbo shrimp, thawed
3 cloves garlic, minced
1 medium onion, finely chopped
1/4 cup chopped parsley
1 tsp dried basil
1 tsp dried mustard
1/2 olive oil
1. In a large plastic bag in a large bowl, combine all ingredients. Refrigerate for 6-8 hours.
2. Preheat broiler.
3. While broiler heats, thread five shrimp on a grilling skewer and line them up over a large baking dish.
4. Place baking dish under the broiler for 4-5 minutes, until shrimp turn pink and the shells are browned.
5. Remove baking dish from under the broiler and allow to cool slightly, until you can handle them. Peel the shells and toss with Old Bay Seasoning or another southern-style seasoning. Serve with pasta and veggies.