The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
2 pounds fresh shrimp, 16 or 18 to 1 T tomato paste
the pound 1 T oregano
1 tsp minced garlic
Marinade 3 T finely chopped fresh parsley
1 c olive oil 1 tsp salt
2 T red wine vinegar Freshly ground black pepper
-----------------------------
Shell each shrimp carefully by breaking off the shell just above the
point where it joins the tail, but don't remove the tail. With a small knife,
make a shallow incision down the back of the shrimp and lift out the
intestinal vein. Wash the shrimp thoroughly in cold water and pat them dry
with paper towels. In a large mixing bowl combine the olive oil, vinegar,
tomato paste, oregano, garlic, parsley, salt and a few grindings of black
pepper. Drop in the shrimp, mix and turn them about in the marinade until
they are well coated. Marinate at room temperature for about 2 hours,
stirring gently every ½ hour or so.Preheat the broiler to its highest point. Pour the shrimp and all its marinade into a shallow, ovenproof baking dish and spread the shrimp out in one layer. Slide the baking dish onto the broiler rack set about 3 inches from the heat. Broil for about 5 minutes, basting the shrimp with the marinade at the end of 3 minutes. Then turn them over with tongs and broil for 3 to 5 minutes longer, or until the shrimp are lightly browned and the flesh firm to the touch. Be careful not to overcook. Serve the barbecued shrimp either directly from the baking dish or in a large serving platter with a well deep enough to hold the sauce. The shrimp are customarily eaten by holding one by the tail and dipping it into the sauce. Hot French or Italian bread for dunking is almost a must with this. Serves 4 to 6.
