Recipes from Jeddah, Saudi Arabia, 1966 - 1972

2 cloves garlic
1 cup butter
1 cup packaged bread crumbs
1 tbsp. minced onion
1 tbsp. minced parsley
1/2 tsp. tarragon
1/4 tsp. basil
1 tsp. salt
1/2 cup Sherry - substitute orange or pineapple juices
3 lbs. cleaned, cooked shrimp

Finely chop garlic or put through garlic press.  Melt butter with garlic.  Add to the skillet all ingredients through Sherry.  Blend, adding more butter if necessary to make a crumbly sauce.

Put half of sauce in baking dish, top with shrimp, and cover with remaining sauce.  Bake at 400° for 15 minutes.

Serves 8.

You can also bake shrimp in individual scallop shells or dishes as a first course.

Nancy Ackerman