ver long sides.
Beat butter, vanilla and sugar until light
Mix first 2 ingredients well, folding cream lightly into cooled lemon butter.
Decorate with strawberries or other fruit.
auce, pour the wine and lemon juice into a saucepan over
Cream butter and sugar; cream until light.<
LEMON BUTTER SAUCE: Heat a large skillet
rrange on baking sheet.
Lemon Butter: Mix first 4 ingredients in
With sharp knife, slice about 1\" off top of each.
artichoke; cut off stem near base.
With scissors, trim about 1/2\" off top of each leaf.
With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center of choke.
Place artichoke halves in your crock pot; add hot water and lemon slices.
Cover and cook on HIGH 4 to 5 hours or low for 8 to 10 hours or until done.
Drain and serve with Lemon Butter Sauce, as below.
LEMON BUTTER SAUCE----------------.
Combine all ingredients.
Lemon Butter: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL.
Let heat through, then serve immediately.
Broiled Alligator Tail: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element.
Broil for 10 to 15 minutes or until done.
Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface.
Serve immediately.
b>butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
Place butter
Grease pan -18cm square Preheat oven to 180 Using electric mixer - cream butter, sugar and vanilla together.
Add eggs ,1 at a time,beat well after each addition.
Sift flour over butter mixture - stir gently to combine.
Stir in milk , fold in boiling water.
Soon batter into prepared pan.
Dollop tablespoons of lemon butter over batter.
Use a knife or chopstick to swirl and to combine {like for a marble cake}.
Bake 30 - 40 minutes - cool in tin.
Prepare pie crust mix according to directions on package; roll out dough, half at a time, to 1/8-inch thickness on lightly floured pastry cloth.
Cut out circles about 3 1/2 inches across; fit into small tart or muffin pan cups; flute edges.
Prick pastry with fork.
Bake in hot oven (425\u00b0) for about 10 minutes or until golden brown; cool.
Just before serving, fill each cup with about 1 tablespoon Lemon Butter.
Makes 3 dozen tarts.
In large saucepan, heat beer, salt and garlic to boiling. Add shrimp; heat just to boiling. Reduce heat; cover and simmer until shrimp are pink, 3 to 5 minutes. Drain; serve shrimp with sauces. Each person peels their own shrimp so be sure to provide a container for the shells.
Cocktail Sauce: Mix all ingredients.
Lemon Butter: Heat all ingredients over low heat, stirring until butter is melted.
Peel shrimp, remove the vein and rinse with cold water. Split along back curve, cutting deeply, almost to edge. Open, and then press flat, butterfly-style. Coat shrimp with Amazing Taste(R) for Seafood. In a 2-quart baking dish, combine all remaining ingredients including Amazing Taste. Add shrimp and mix well. Cover and microwave on High for 4-6 minutes until shrimp are light orange. Serve immediately.
b>shrimp in a single layer in the baking dish. Whisk lemon juice, butter
o saute and add the butter. Heat until melted and add
Heat grill to high. When hot remove shrimp from marinade and place 3 shrimp per skewer. Place shrimp on a platter and lightly dust shrimp on both sides with the chili rub.
Grill shrimp for 3 minutes on each side or until they are cooked through.Place skewers on a warm platter. Brush shrimp on each side with the lemon butter. Cover to keep warm.
Divide the salsa between 6 plates, mounding it in the center. Place 1 shrimp skewer on top of the salsa and brush again with the lemon butter and left over juices from the platter.
live oil, juice of 1 lemon, chopped garlic, 1 tablespoon fresh
Preheat the oven to 375.
Run the shrimp under water just until they come apart - no need to thaw completely.
In a food processor, combine butter (cut into a few cubes), garlic, salt, parsley, red pepper flakes and the juice of the lemon. Pulse a few times until the mixture resembles gravel.
Toss shrimp in the seasoned butter mix. Spread onto a baking sheet and bake until the shrimp is opaque (10 minutes or so, depending on the size of the shrimp).
Serve as is as an appetizer, or over cooked pasta for a main dish.
Place the wine and vinegar in a small saucepan over a moderate heat and reduce to 2 tablespoons. Add the lemon juice.
Gradually whisk in the butter over a low heat, one cube at a time until slightly thickened and glossy.
Remove from the heat, add seasoning to taste, then set to one side.
Heat the oil, add the mushrooms and cook for 4-5 minutes, stirring occasionally until golden. Add the shrimp and asparagus, heat through and transfer to a warmed serving plate.
Serve straight away with the warm lemon butter sauce poured over.
Melt butter in a large skillet.
Add next 8 ingredients. Bring to a boil.
Add shrimp.
Cook over medium heat about 5 minutes.
Stir occasionally.