| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Sticks; (1/2 lb.) butter, melted |
| 2 |
|
Sticks; (1/2 lb.) margarine, melted |
| 3 |
oz |
(3/8 to 1/2 cup) worchestire sauce (up to 4) |
| 4 |
tb |
Ground black pepper |
| 2 |
ts |
Tabasco sauce |
| 2 |
ts |
Salt |
| 3 |
|
Cloves garlic; minced |
| 4 |
|
Lemons; (2 juiced & 2 sliced) |
| 5 |
lb |
Raw shrimp in their shells; (up to 6) |
INSTRUCTIONS
This is a recipe that we love. It's easy, messy and delicious. The best
part is dunking French bread in the sauce. You'll need lots of napkins. The
recipe serves 8-10. I usually halve the sauce ingredients and use 2 lbs of
shrimp for my family. The original recipe calls for 1 tsp. ground rosemary.
I've never added it. Found this in a food supplement in the newspaper
several years ago.
Mix all ingredients except lemon slices and shrimp in a bowl. Pour about
1/2 cup of sauce to cover the bottom of a large baking dish. Arrange layers
of shrimp and lemon slices in dish, ending with lemon slices on top. Pour
the remaining sauce over this. Bake uncovered, stirring once or twice at
400F until shrimp are cooked through, about 15-20 minutes.
Serve with hot French bread, napkins and a bowl for shrimp shells. Open
shrimp with fingers and dip bread into sauce. Great! Serves 8-10
Posted to TNT Recipes Digest by "conklin" <conklin@goplay.com> on Mar 25,
1998
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