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Hitachi Steamer Bar-B-Que ShrimpMain Dishes & Casseroles
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Submitted by Toni - from Hitachi Recipe Cookbook
on Sunday, September 11, 2005
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| Makes: | |
| Prep Time: | 20 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 45 minutes |
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Jodie asks - "I am looking for the Bar-b-que shrimp recipe that was published in the cookbook that came with Hitachi rice cookers years ago". MawMaw searched many antique stores, searched the internet extensively and asked her many friends if they had an old Hitachi cookbook which had this recipe. MawMaw struck "gold" when one of her friends was moving and found it in a stack of "old stuff". Most everyone knows that although Hitachi makes many appliances, almost every Cajun who switched cooking their rice from the top of the stove and bought a rice cooker called it by it's manufacturer name - a Hitachi!
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| Ingredients |
| 2 - 3 pounds shrimp (depending on how many will fit into your insert dish) |
1/2 stick butter |
| 4 tbsp olive oil |
2 tbsp chili sauce |
| 2 tbsp Worcestershire sauce |
1/2 lemon, thinly sliced |
| 2 cloves garlic, minced |
2 tbsp lemon juice |
| 1 tsp parsley, minced |
1 tsp paprika |
| 1 tsp oregano |
1/2 tsp Tabasco sauce |
| 1 tsp . liquid smoke |
salt and black pepper to taste |
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| | | Directions | | Wash the shrimp well and put in the dish. Combine all the rest of the ingredients in a saucepan and over a low heat simmer for 10 minutes, then pour over the shrimp. When cool, mix well, coating the shrimp and refrigerate for 2 or 3 hours, turning several times. Place 1/2 cup of water in your steamer, insert the steamer plate and place the insert dish therein. Cover and switch on. When the bell rings, the shrimp is ready. When serving, use bread to "sop" up the sauce that will develop. Speaking of bread—stale bread or rolls can be brought back to crisp freshness by placing in the steamer (on top of the steamer plate or trivet) and using 1/4 cup of water. |
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