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