BULL SHOALS SHRIMP

Submitted by: Bo

This recipe was published by Robert Montgomery in BASS TIMES, Volume 33, No. 8, August 2003

INGREDIENTS

• 8 small bass fillets

• 1 package of seafood boil

• 1 tablespoon garlic salt

• 1 tablespoon lemon pepper

DIRECTIONS

In a 3-quart sauce pan, combine seasoning with water and bring to a boil.  Cut fillets into 2- or 3- inch strips, each 1 inch wide.  Add strips to boiling water and cook for 12 to 15 minutes.  Turn off heat, and cover.  Season to taste with the garlic salt and lemon pepper.  Drain, and serve cold with cocktail sauce.

HINTS

 

 

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