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21.20.
Lightwave Oven Use and Care Guide
BROILED SHRIMP SKEWERS
24 large shrimp, peeled and de-veined
4 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 medium garlic cloves, minced
salt and freshly ground black pepper
lemon wedges to serve
Rinse the shrimp in cold water and pat dry with paper towels. In a bowl,
combine the olive oil, parsley, garlic, salt and pepper to season. Toss the
shrimp in the mixture to coat thoroughly. Cover and marinate for 1 hour in
the refrigerator. Thread 6 of the shrimps onto each of the four wood or
metal skewers, through the shrimp tails front to back, so that the tails are
curled and firmly held in place. Place the skewers on the Bake/Broil Pan
assembly. Broil in Shelf Position # 2 for 3-10 minutes on each side or until
the shrimp become pink. Serve with lemon wedges.
Yield 4 Servings
HERB CRUSTED CHICKEN BREASTS
4 chicken breast halves, boneless-skinless
3 tablespoons butter, melted
1 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium garlic cloves, minced
1/4 teaspoon Italian seasoning
salt and fresh ground pepper
Grease a 7x11-inch baking pan. Brush both sides of the chicken breasts with
melted butter. Season with salt and freshly ground black pepper. In a small
mixing bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic
and Italian seasoning until well blended. Coat each chicken breast
thoroughly in the bread crumb mixture. Arrange in baking pan. Bake on
Poultry in Shelf Position # 4 for 35-45 minutes or until the juices run clear,
and the crust is a light golden brown.
Yield 4 Servings
BRIE KISSES
1 pound Brie cheese
1 can Hungry Jack Flaky Layer Biscuits
hot pepper jelly
Cut Brie into 1/2 inch squares (leave the rind on if you like). Spray a
mini-muffin pan with non-stick spray. Separate each biscuit into 3-4 layers
pressing each layer into one section of a mini-muffin pan. Place a dab of
pepper jelly in each cup, then top with a chunk of cheese. Bake on Basic
in Shelf Position # 4 for 3-5 minutes or until cheese is melted and crust
golden in color.
Yield 25-30 Servings
CRAB AND SHRIMP MEDLEY
1 cup bay or salad shrimp
1 cup flaked crab meat
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped green onions & tops
1/2 cup mayonnaise
1/2 cup sour cream
6 tablespoons Parmesan cheese, freshly grated
3/4 cup fresh bread crumbs
2 tablespoons Worcestershire sauce
1 tablespoon white pepper
1/8 teaspoon Cayenne pepper (optional)
1/2 teaspoon salt
Combine all ingredients except 1/4 cup of bread crumbs and 2 tablespoons
of the Parmesan cheese. Mix well. Place crab and shrimp mixture in a
8x8-inch baking dish. Mix together the remaining bread crumbs and
Parmesan cheese and sprinkle evenly over the seafood mixture. Bake on
Basic in Shelf Position # 3 for 40 minutes or until the mixture is bubbling
along the sides and the top is golden brown. Serve on crackers or as a dip.
Yield 15 Servings