resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi pumpkin cheesecake | resepi ikan salmon black pepper
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6 hard-boiled eggs , cooled and peeled 1/2-1 teaspoon whole pink peppercorns, divided 1/4-1/2 teaspoon whole white peppercorns 1/4-1/2 teaspoon whole black peppercorn 1/4-1/2 teaspoon whole green peppercorn 1/2 teaspoon caper liquid 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1/8-1/4 teaspoon kosher salt 1 pinch sugar 1 Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. 2 Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. 3 Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. 4 Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg. 5 Chill for at least 1 hour in the refrigerator before serving.

Source: food.com

unsalted butter , for the pan 12 ounces flour (plus extra for pan) 12 ounces grated carrots , medium grate (approximately 6 medium) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar (approximately 1 1/3 cups) 2 ounces dark brown sugar (approximately 1/4 cup firmly packed) 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil 1 Preheat oven to 350 degrees F. 2 Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. 3 Put the carrots into a large mixing bowl and set aside. 4 Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. 5 In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. 6 With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. 7 Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Source: food.com

1/2 lb elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon mustard powder 3 cups milk 1/2 cup yellow onion , finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar cheese , shredded 1 teaspoon kosher salt fresh black pepper 1 Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. 2 While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps. 3 Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. 4 Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. 5 Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. 6 For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. 7 Remove from oven and rest for five minutes before serving.

Source: food.com

6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar 1 For the Mix:. 2 Combine all of the ingredients for the MIX in a container with a tight fitting lid. 3 Shake to mix. 4 For the Pancakes:. 5 Whisk together the egg whites and the buttermilk in a small bowl. 6 In another bowl, whisk the egg yolks with the melted butter. 7 Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. 8 Pour the liquid ingredients on top of 2 cups of the pancake mix. 9 Using a whisk, mix the batter just enough to bring it together. 10 Don't try to work all the lumps out. 11 Check to see that the griddle is hot by placing a few drops of water onto the griddle. 12 The griddle is ready if the water dances across the surface. 13 Lightly butter the griddle. 14 Wipe off thoroughly with a paper towel. 15 (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. 16 When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes. 17 Continue to cook 2 to 3 minutes or until the pancake is set. 18 Serve immediately or remove to a towel-lined baking sheet and cover with a towel. 19 Hold in a warm place for 20 to 30 minutes.

Source: food.com

1 1/2 lbs tomatoes , vine-ripened, peeled, seeded and chopped 1 cup tomato juice 1 cup cucumber , peeled, seeded and chopped 1/2 cup red onion , chopped 1 jalapeno, small, seeded and minced 1 garlic clove , medium, minced 1/4 cup extra virgin olive oil 1 lime , juiced 2 teaspoons vinegar , balsamic 2 teaspoons Worcestershire sauce 1/2 teaspoon cumin , ground, toasted 1 teaspoon kosher salt 1/4 teaspoon black pepper , freshly ground 2 tablespoons basil , fresh leaves, chiffonade 1 Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. 2 Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately one minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to a cup. 3 Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper, and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15-20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Source: food.com

2 medium onions , thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt nonstick cooking spray 1 Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. 2 Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. 3 Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. 4 Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. 5 Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. 6 Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 7 Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Source: food.com

1 3/4 cups whipping cream 12 ounces quality semi-sweet chocolate chips 3 ounces espresso or 3 ounces strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon unflavored gelatin 1 Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. 2 In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. 3 Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. 4 In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. 5 Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

Source: food.com

1 (14 -16 lb) frozen young whole turkey 1 Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. 2 Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket or 20-quart stock pot. (If you make the brine the same day you need to use it, just use a 7 lb bag of ice and 2 cups of cold water to chill it down fast.). 3 Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. If not refrigerated, add a couple pounds more ice halfway through to keep it good and cold. 4 A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. 5 Remove bird from brine and rinse inside and out with cold water. Discard brine. 6 Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary, sage, oregano, lemon and orange. Tuck wings under breasts and coat whole bird liberally with canola (or other neutral) oil. 7 Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven, pour in 3 cups of broth and scrape up any fond (browned bits) on the bottom of the pan. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. After 45 minutes, add 1 more cup of broth. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15-30 minutes before carving. 8 For the gravy, strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

1 cup strong coffee, cooled (not instant) 6 ounces molasses , by weight (about 1/2 cup) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 garlic cloves , minced kosher salt and freshly ground pepper 1/2 teaspoon ground ginger 6 -8 sprigs fresh thyme 4 pork chops, bone-in (6 to-8-ounce, 1 inch thick) 1 Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. 2 Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems. 3 Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Source: food.com

8 ounces Italian bread, day old, approx 1/2 a standard loaf 3 garlic cloves , mashed 1/2 teaspoon kosher salt 8 tablespoons extra virgin olive oil , divided 2 large eggs 2 heads romaine lettuce hearts fresh ground black pepper , 7 grinds 1/2 small lemon , juiced 1/2 teaspoon Worcestershire sauce 4 ounces parmesan cheese , freshly grated 1 Heat oven to 350 degrees. 2 Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside. 3 Bring 2 cups water to a boil in a 2-quart sauce pan. 4 Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside. 5 Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside. 6 In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil. 7 Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well. 8 Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

Source: food.com

1/2 lb ground sirloin 1/2 lb ground chuck 1/2 lb ground lamb 4 teaspoons salt 1/2 tablespoon peppercorn blend, ground 1 Hass avocado 1 tablespoon white onion, minced 1 tablespoon garlic , minced 1 tablespoon jalapeno, chopped 1 tablespoon light olive oil 6 slices hickory smoked bacon, thick cut 4 tablespoons peanut butter 4 kaiser rolls 1 Place meats in a medium stainless or glass bowl, breaking it up as you drop it in so that it makes a big, loose mound. Add 3/4 of the salt and the ground pepper and mix lightly by hand until blended. Try to avoid mashing the meat too densely - the benefits of a loose patty will become clear later. Divide into 4 parts. If you have 6" round molds, press the meat into the molds. If not, form the meat into patties, pressing together just enough to hold it together. The patties should work out to be about 1/2" thick. Set aside to rest. 2 Peel and pit the avocado - if you cannot find a Haas avocado, a Florida will work but will not have the same taste due to the lower fat content. Chop into chunks and place in a small food processor. Add the garlic, onion, jalapeno, olive oil and the remaining salt. Blend to a not-quite-smooth puree. Scoop into an appropriately-sized blowl, cover tightly and refrigerate. 3 Fry bacon and drain well. If you have a broiler pan, oven frying is less fatty and more consistent, if you place cold raw bacon on a cold broiler pan, placing in a cold oven on the middle rack and then turning the broiler. This works by slowly increasing the temperature, rendering out most of the fat before the bacon reaches crisping temps (we can thank Alton Brown for that little secret). Watch the bacon carefully! It can go from rubbery to black in as little as 15 seconds! 4 Cook the burger patties on a flattop, electric skillet or cast iron skillet at 375F or medium high. I don't recommend grilling these, as the loose patties can - and probably will - break up on a grate and end up as charcoal - really tasty charcoal, but not so good for this recipe. Cook 4-5 minutes on each side until browned and carmelized, turning only once. 5 While the burgers cook, slice and toast rolls in a toaster oven - or in the remaning heat of the broiler after you've cooked the bacon. Spread the bottom of each with a tablespoon of the peanut butter while the rolls are still warm. There's no reason for this, the warm rolls just make the pb all melty and that's pretty cool - something the kids can do to distract them from what you're about to do to the top of the roll. 6 Take the crowns, spread them with a liberal dose of the guac which you've just surreptitiously removed from the fridge, and stick 2 or 3 half-slices of bacon in the guac. Lay a patty on the pb bun and top with the bacon and guac crown. 7 Serve with mac and cheese, kettle crisps or seasoned fries and cole slaw. 8 Tips: - For yet another dimesion of flavor, lay a couple dill pickle slices on the bottom buns, on top of the pb. I like Claussen's sandwich stackers or hamburger slices as they're clean tasting and stay crisp under a hot patty. - Try a sourdough or pumpernickel roll. OK, maybe pumpernickel is going too far. Nah. - Try crunchy peanut butter instead of creamy. This tip is pretty much self-explanatory.

Source: food.com

1/2 cup peanut oil or 1/2 cup vegetable oil 1 lb linguine 4 -5 chicken breasts 2 -3 eggs 1 cup progresso Italian seasoned breadcrumbs 1 large dashes kosher salt 1/4 teaspoon pepper 1/2 cup white wine 1/2 cup pasta water (or more, depending on how saucy you like) 2 tablespoons butter 1/2 cup butter 1/2 chicken bouillon cube (optional) 4 -5 garlic cloves 4 -5 teaspoons lemon juice parmesan cheese 1 Get your ingredients ready to go! Put the butter somewhere to soften, like a sunny window. 2 Prep your cheese by shredding it or grating it. If you use a container cheese like Kraft, get that out. 3 Place 1/2 a cup of white wine in a 1 cup (like the measuring cup from Pyrex.). 4 Get a ramekin/small bowl and mince 4-5 cloves of garlic into it. Add a teaspoon of lemon juice for every clove added. Set this off to the side with the white wine. 5 Now prep your breading station. Get two bowls out. Beat 2-3 eggs vigorously in one bowl. In the other, combine your bread crumbs with the salt and pepper. 6 Fill your pasta pot full of water, put it on a back burner, and turn the heat on and don't salt the water until you're ready to throw the pasta in the pot. 7 Get your largest frying pan and add the oil. Don't turn on the heat yet. 8 Now that everything is ready, you can prep the chicken while minimizing the risk of cross contamination. I am fed up with cutting chicken with a knife for this recipe. I just use some good kitchen-quality scissors. Cut away any discolored, fatty or bloody pieces. Then cut the chicken in 1/2 inch strips. Uniformity is important, so try to make the pieces the same size for even cooking. 9 Breading: Put a handful of the raw chicken strips/pieces into the egg. Take a couple of pieces out and roll them in your bread crumb mixture. Set them on some wax paper or better still, one of those thin and flexible cutting sheets. Do this until all the chicken is evenly breaded and ready for frying. 10 Turn on the oil to 7 (on a scale from 1-9.) I find that Hi-Medium is the perfect temperature for this. 11 Salt the almost boiling pasta water with about 2-3 tablespoons kosher salt. Right after, put your colander/strainer in the sink so it's there when you need it. 12 The hardest parts are done! But before you put one piece of chicken in that oil, make sure you have a place to put it once it is done. I learned from Alton Brown to avoid setting fried chicken on a paper towel to blot away the excess oil. Instead, line the counter with a few paper towels and place a cooling rack on top of the towels to allow the fat to drip off. Your chicken will be much less greasy as a result. 13 Check the oil to see if it sizzles by throwing a drop of water on it. When it's sizzling, add a single layer of the breaded chicken pieces. They should sizzle on contact. The original recipe says to cook the meat for 30 seconds on both sides, but my experience has been roughly 3 minutes per side. Just use your best judgment and avoid undercooking any of the chicken. All it takes is one piece of undercooked chicken to ruin the whole night. Use some tongs to help yourself turn the chicken. 14 Place the cooked pieces on the cooling rack. 15 Put your pasta in the water once it's boiling and set your timer. 16 Once all of the chicken is one the cooling rack, reduce the heat from 7 to 3 or 4. Take a bunch of paper towels and sweep/wipe the pan clean quickly with some paper towels over the garbage can. The pan is still super hot, so be careful. Put the pan right back on the burner. 17 Add a ladle or two of the starchy pasta water to the cup you set aside with white wine in it. 18 The pan might be smoking a bit, but it will stop when you add the wine and water and the liquid will turn a brown color. This is deglazing the pan and it adds a lot of flavor. If you are the type that thinks everything is flavorless and dull, throw half a bouillon cube into the pan and allow it to dissolve. 19 Add the stick of butter to the frying pan. After it's all dissolved and clear, add the lemon and garlic to the wine and butter sauce. 20 Once the pasta is the tenderness you prefer, turn off the burner, strain the pasta quickly in the colander and return it to the pot with 2 tablespoons of butter. You can turn up the heat a bit to aid melting. I like to add a bunch of Parmesan here, like a cup of it. This is a matter of your taste. If you typically don't like a lot of cheese on your pasta, wait until dinner is on the table and use it as needed. 21 Add the chicken back to the frying pan with the sauce. Mix well, and be careful not to over cook the chicken. 22 Add the chicken to the pot with the butter and noodles and mix gently. Dinner is done.

Source: food.com

32 raw tail-on shrimp (21 to 25 count size) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2 ounce) can diced tomatoes , drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar 3 grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 dash Old Bay Seasoning 1 Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. 2 Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. 3 Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Source: food.com

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