Broiled rock shrimp

• 2-1/2 pounds split, deveined rock shrimp La Marinière, fresh or frozen
• 1/2 cup margarine or butter, melted
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon paprika

• 1/2 cup margarine or butter, melted
• 2 tablespoons lemon juice
Combine margarine and lemon juice.

Heat.

Makes approximately 1/2 cup sauce.

Lay rock shrimp La Marinière flat on a broiling pan with meat exposed.

Baste with Margerine.

Sprinkle with salt, white pepper, and paprika.

Broil 4 inches from source of heat for approximately 2 minutes or until meat is opaque.

Serve immediately with Lemon Butter Sauce.

Makes 6 servings.

Lemon Butter Sauce

1/2 cup margarine or butter, melted 2 tablespoons lemon juice

Combine margarine and lemon juice. Heat. Makes approximately 1/2 cup sauce.

Back to the main page