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8 oz Canadian bacon (12 slices)
12 ea Shrimp, med, shelled
1 ea Red bell pepper (cut into 12 strips)
1 1/2 tb Teriyaki sauce
1 1/2 tb Chili sauce
1 Tablespoon Hoisin sauce
Place bacon on rack; cover with paper towel. Microwave on
High 1 minute; pat dry on paper towel. Let cool slightly.
Wrap one shrimp and one pepper strip in each piece of bacon;
secure with wooden pick. Place in 11x7" baking dish.
In small bowl, combine the teriyaki, chili and hoisin sauces
with 2 T. water; pour over shrimp.
Cover and refrigerate 2 hours, turning once.
Uncover and microwave on High 3-4 minutes, until shrimp is
cooked through. Let stand 5 minutes before serving.
(Makes 6 servings)
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Perch Recipe |
Mix flour, paprika, and salt together and set aside.
In a small bowl, blend the egg and the milk.
Heat butter in a large frying pan.
Dip perch fillets in egg wash first and then into the
flour mixture.
Carefully place them into the hot butter in the frying
pan and brown on both sides.
Remove from the butter and drain on a paper towel to
absorb excess butter.
Serve immediately. |
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