Alabama-style Shrimp Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Shrimp | 6 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine, melted |
| 3/4 | c | Lemon juice |
| 3/4 | c | Worcestershire sauce |
| 1 | T | Salt |
| 1 | T | Coarsely ground pepper |
| 1 | t | Dried rosemary |
| 1/8 | t | Ground red pepper |
| 1 | T | Hot sauce |
| 3 | Garlic cloves, minced | |
| 2 1/2 | lb | Unpeeled large or jumbo |
| shrimp | ||
| 2 | Lemons, thinly sliced | |
| 1 | Onion, thinly sliced | |
| Fresh rosemary sprigs |
INSTRUCTIONS
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1319
Calories From Fat: 734
Total Fat: 82.4g
Cholesterol: 88.9mg
Sodium: 1804.3mg
Potassium: 519.5mg
Carbohydrates: 140.7g
Fiber: 4.3g
Sugar: 100g
Protein: 6.8g