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Sautéed Shrimp (Appetizer)


2 lb. cooked, cleaned shrimp (26 to 30 count)
1/2 cup unsalted butter
3 cloves minced garlic
2 tablespoon fresh finely chopped onion
1 tablespoon seasoned salt
1 cup fresh finely grated
Parmesan cheese or Romano cheese

Melt butter in large frying pan. Lightly sauté minced garlic and onion. Add shrimp and toss until shrimp is heated and lightly browned. Transfer shrimp and liquid to a warm chafing dish and sprinkle with Parmesan or Romano cheese. Serve with toothpicks.

Serves 10 as an appetizer.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.