Australian Marinated Shrimp
(adapted from recipezaar)
1/2 cup butter, melted
1/4 cup olive oil
1/4 cup minced fresh herb, parsley and thyme
3 tablespoons fresh orange juice
3 large garlic cloves, crushed
1 tablespoon chopped dried onion
salt and pepper
1 1/2 lbs shrimp, jumbo, peeled and deveined
Comine all ingredients and store in refridgerator for 3 hours (or more). Grill in metal grill bowl (that’s what we did) or on skewers. Remember, if using pre-cooked shrimp, you do not need to leave these on the grill for long, just to warm them. Otherwise, if using uncooked shrimp, remove from grill when pink.
Australian Cheese, Garlic and Chive Damper
2 cups self-raising flour, sifted
1/4 teaspoon salt
1 ounce butter, in small pieces
1 cup sharp (grated)
2 tablespoons grated parmesan cheese
1 garlic clove, finely minced
2 tablespoons chives, chopped
1/2 cup milk
1/2 cup water
1 tablespoon parmesan cheese
1. Preheat oven to 425°F.
2. Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses,garlic and chives. Mix well.
3. Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands.
4. Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese.
5. Bake 15-20 minutes in 425°F oven, and serve sliced with butter or olive oil.
Individual dampers can also be shaped and baked for the same time and temperature.