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2 tbsp melted butter 3 tbsp finely chopped onion 4 tbsp minced parsley, divided 1 lg clove garlic, crushed 1/4 cup grated parmesan cheese 1/2 cup mayo 1/2 cup sour cream 1 tbsp lemon juice 8 oz small, peeled raw shrimp Tabasco, to taste Pepper, to taste 1 1/2 lbs orange roughy fillets cut in serving pieces Seasoned salt, to taste
In a bowl place melted butter, onion, 2 tbsp. parsley, garlic, cheese, mayo, sour cream, & lemon juice. Mix well. Stir in Shrimp. Season to taste with Tabasco, Salt & Pepper. Spray a pan, large enough to hold the fish in 1 layer, with cooking spray. Pat the fish dry, place it skin-side down in the dish, and sprinkle with seasoned salt. Pour the sauce over & around the fish. Sprinkle with remaining parsley. Place pan on the 4" rack & Flavor Wave on HI for 17 minutes or until fish is opaque (be careful not to overcook). Remove from oven. Drain off any excess liquid. Let stand for 5 minutes before serving. Makes 4 servings
2 lbs lobsters 3 tablespoons butter 1 dash salt and pepper 1 dash lemon juice
Remove lobster meat from shell and chop in cubes. Melt butter. In a shallow baking dish add lobster melted butter, lemon juice and salt & pepper. NuWave for 10 to 12 minutes. Serve with lemon wedges.
3 lbs large shrimp, about 45, shelled, leaving the tails intact, butterflied, and deveined 2 cups low carb barbecue sauce
1. Insert a 10-inch bamboo skewer at the tail end of each shrimp and thread the shrimp onto it. 2. Brush the shrimp with the barbecue sauce and arrange them on a 4" rack. 3. Just before grilling brush the shrimp again with the sauce, grill them on High for 2~3 minutes on each side, or until they are pink and springy to the touch, and serve them warm or at room temperature.
Combine 1 pound of medium shrimp-cleaned and deveined, 3 tablespoons butter, 3 tablespoons chopped garlic, ¼ cup chopped parsley, ½ cup dry white wine. Place all ingredients in bottom of liner pan, cook for 12-14 minutes. Stir at the half way point.
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