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Shrimp Kebobs Marinated in Beer is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 1/2 pounds medium sized raw shrimp (41 - 50 count) peeled and deveined
1/2 cup pre-cooked, canned pearl onions
12 cherry tomatoes
1 can beer, any kind
1 tablespoon parsley
1 tablespoon basil
1 teaspoon minced garlic
2 teaspoons dry mustard
1 tablespoon lemon juice
1 teaspoon pepper
1/2 teaspoon celery salt
3 cups cooked rice
Clean, rinse and dry shrimp. Place shrimp, pearl onions and tomatoes in mixing bowl. In a separate bowl, mix together remaining ingredients. Pour over shrimp and vegetables. Cover and chill until ready to broil. Preheat the broiler. Arrange shrimp, pearl onions and tomatoes on flat, double edged skewers. Rest ends of skewers on lips of baking pan to catch the drippings. Place on rack nearest broiler, turn skewers and baste after 4 minutes. Broil 3 to 4 minutes on second side. Serve on bed of rice. Serves 4.
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