| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Curtis aike, Flash3 | 1 | servings | ||
INGREDIENTS
| 1 | tb | Extra virgin olive oil |
| 1 | md | Green pepper; chopped |
| 1 | md | Yellow onion; chopped |
| 3 | Garlic cloves; minced | |
| 4 | tb | Butter; (1/2 stick) |
| 4 | tb | Worcestershire sauce |
| 1 | ts | Horseradish |
| 3 | tb | Ketchup |
| 2 | Lemons; Juice of | |
| 1 | ds | Cayenne pepper |
| 1 | Bay leaf | |
| 1 1/2 | lb | Precooked large shrimp; peeled and deveined |
| 1 | Celery rib; chopped |
INSTRUCTIONS
Preheat oven to 450 degrees. In medium skillet with oil, saute pepper, celery, onion and garlic until onion is translucent. Set aside. In medium saucepan with melted butter, whisk in the Worcestershire sauce, horseradish, ketchup, lemon juice, cayenne pepper and bay leaf. In a 9 x 11 inch casserole, arrange the shrimp in a single layer. Pour the butter and Worcestershire mixture over the shrimp. Add saute mixture over the butter/Worcestershire mixture. Bake on the center rack of the oven for a few minutes. Turn and bake a few additional minutes. To serve, transfer shrimp to serving platter. Top with any remaining sauce. Serve warm. Approximately 9 minutes. Per serving (excluding unknown items): 686 Calories; 60g Fat (75% calories from fat); 5g Protein; 39g Carbohydrate; 123mg Cholesterol; 1597mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2090 Converted by MM_Buster v2.0l.
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