| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Appetizers, Seafood, Shrimp |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter; softened |
| 1 |
tb |
Creole seasoning |
| 1 1/2 |
ts |
Lemon pepper |
| 1 1/2 |
ts |
Dried rosemary |
| 1 1/2 |
ts |
Tabasco sauce |
| 1 1/2 |
ts |
Lemon juice |
| 2 |
lb |
Medium shrimp; peeled and deveined |
|
|
Toast points or chunks of French bread |
INSTRUCTIONS
Preheat oven to 400 F. Mash together butter, Creole seasoning, lemon
pepper, rosemary Tabasco sauce, and lemon juice. Arrange shrimp in baking
dish and spread with seasoned butter. Bake for 5 to 6 minutes, or until
bubbling hot. Serve hot, with toast points or French bread.
NOTES : Shrimp can be spread with seasoned butter, refrigerated up to 8
hours in advance and heated just before serving. . This dish doubles as an
appetizer or entree and is a creation of the Peohe Restaurant in Coronado.
. Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com .
Recipe by: Peohe's Restaurant (Chile Pepper 2/98)
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Jan
15, 1998
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