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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Some of you may remember back in the Fifties, a psychologist named Theodore Rubin, wrote a diet book and called it A Thin Book by a Formerly Fat Psychologist. In it he included this excellent recipe that I make to this day. Ingredients:
1 1/2 lbs raw shrimp (21 to 30 size) |
tabasco sauce |
1/2 teaspoon worcestershire sauce |
2 teaspoons chopped fresh dill or 1 teaspoon dried dill weed |
1/2 lemon, juice of |
Directions:
1. Spray a non-stick skillet with non-stick spray that is butter flavored.
2. Shell and devein the shrimp and rinse them under cold running water (or buy them shelled and cleaned.).
3. Heat the skillet over moderate heat. When it is heated add the shrimp. Cook, covered, turning the shrimp once, until they are pink (about 3 to 5 minutes. Do not overcook!
4. Remove shrimp from the heat and sprinkle them with the Tabasco, Worcestershire, dill, and lemon juice. Stir well and serve hot. I like to double the sauce so there is plenty.
5. To serve: This entree goes well with boxed yellow (saffron) rice and a green or red vegetable.
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