| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Large shrimp (I used black tiger shrimp-6 per person) |
| 6 |
tb |
Unsalted butter |
| 2 |
ts |
Chile powder |
| 2 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Minced garlic |
| 4 |
ts |
Worcester sauce |
| 4 |
tb |
Dry red wine |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
From: madnorth@tcc.on.ca (alexandra z.)
Date: Sun, 21 Jul 96 20:11:30 GMT
Pre-heat oven to 400 degrees F. Peel and arrange shrimp in a single layer,
in an oven-proof dish. Combine the remaining ingredients in a saucepan,
and bring to a boil. Pour sauce over shrimp, and bake for 8-10 mins. Serve
hot with crusty bread for dunking. Make sure you spoon lotsa sauce over the
shrimp!
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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