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Carribean and Tropical   -   West Indian Shrimp   adapted from Elizabeth Powell

  • 1 1/2 Pounds shrimp, cooked -- drained and peeled
  • 2 Tablespoons olive oil
  • 1 Tablespoon Angostura bitters
  • 1 Teaspoon dried chervil
  • 1/2 Teaspoon marjoram
  • 1/2 Teaspoon thyme
  • 1/2 Teaspoon cumin seed
  • 1/4 Teaspoon saffron
  • 1/2 Cup grated Parmesan cheese
Directions In an oven-safe skillet, heat olive oil until it smokes. Quickly saute shrimp. Stir in bitters and herbs. Sprinkle with Parmesan cheese and broil until lightly browned.
Serves 6
Time to Make 0:30

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