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Peel the shrimp, leaving the tail and last shell section in place. Devein. With a sharp knife, and starting at the top of the shrimp (vein cavity) slice down through the shrimp almost all the way through, leaving a ¼ inch uncut. Open the shrimp and flatten, butterfly fashion. Place large shrimp in a large bowl with the lemon juice, garlic, parsley and olive oil. Stir to make sure all the shrimp are coated with the mixture. Cover and refrigerate at least 4 hours, stirring occasionally.
This recipe has been named for it’s maker . . . Anthony, my Father. His birth name was really Gaetano Antonio. However, once he started school, in 1915, they “Americanized” it, like they did for so many children, to Anthony Guy! This is his recipe. Where he got it and from whom is lost in his memory, so we call it like it is, Shrimp Anthony Guy or Gamberetto Antonio Gaetano!
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