| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Jumbo shrimp |
| 10 |
|
Cloves garlic; unpeeled |
| 2 |
tb |
White wine |
| 2 |
|
Sticks butter; melted |
| 3/4 |
c |
Olive oil |
| 2 |
tb |
Lemon juice; strained |
| 2 |
|
Bay leaves |
| 1 |
pn |
Each: rosemary; thyme, parsley; and garlic powder |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Dehead shrimp, wash and drain. Sprinkle with salt and pepper. Place in a
baking pan; add other ingredients. Mix well. Let stand 1/2 hour. Bake
approximately 30 minutes in a 450 degree oven. Stir occasionally. Serve
with French bread to make sure you soak up all the sauce. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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