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Catholic Recipe: Shrimp Inez


  • 1-1/2 pounds large shrimp
  • 1/4 cup butter or margarine
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • few grains pepper
  • 1/3 cup chopped parsley
  • Details

  • Serves: 4-12
  • Yield: 1 1/2 pounds shrimp
  • Prep Time: 1 hour
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Portugal

This shrimp can be served as an appetizer or entrée.


Peel, devein, and wash shrimp. Pat dry with paper toweling. Melt butter or margarine in large skillet. Add garlic and salt; cook until garlic is golden brown. Add shrimp; cook until pink on under side; turn; cook until pink — about 8 minutes. Sprinkle with freshly ground black pepper. Add freshly chopped parsley; cook 1 minute longer. Serve hot. Makes 12 servings as an hors d'oeuvre and 4 servings as a main dish.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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