| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lb |
Shrimp |
| 1/2 |
c |
Margarine |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Jamaican Choice Tropical or Pickapeppa sauce |
| 1/4 |
ts |
Red pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Wash, peel and devein shrimp. Melt margarine in saucepan. Add lemon juice,
Worcestershire sauce, pepper sauce, red pepper and salt. Let simmer 5 or 10
minutes. Pour over raw shrimp in 9xl2x2-inch baking pan. Place on next to
lowest rack in oven. Broil 6 minutes, turning shrimp every 2 minutes. Serve
shrimp in gravy with plenty of hot French bread for "dunking." Mrs.
Benjamin B. Edwards.
From "River Road Recipes, II", published by The Junior League of Baton
Rouge, Inc., 1980.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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