Garlic Shrimp

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             FOOD FUNNY
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Gramsarlene asks:
 
If you ate both pasta and antipasto, would you still be hungry?

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             TODAY'S RECIPE
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This flavorful and aromatic dish can be cooked in a pot over hot coals
if you prefer, but I like to give each diner their own individual pouch
of still bubbling shrimp.

Garlic Shrimp

1 1/2 - 2 lbs (675-900 g) raw shrimp, peeled and deveined
1/2 onion, chopped
3-4 cloves garlic, finely chopped
1/4 cup (60 ml) melted butter
1 8-oz (227 g) can sliced water chestnuts, drained
1 green bell pepper (capsicum), cored, seeded, and chopped
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Combine all the ingredients in a bowl, tossing to combine. Divide
between 4 to 6 pieces of heavy-duty aluminum foil. Fold the foil over
the food and crimp the edges tightly to form pouches. Cook over hot
coals until the contents are steaming and the shrimp are cooked, about 15 minutes.
Serves 4 to 6.
Received on Thu Jun 5 20:04:18 2008