Yield: 12 Servings
|3 \N||-(up to)|
|5 pounds||Large shrimp; raw, unpeeled|
|1 tablespoon||Garlic salt|
|1 teaspoon||Celery salt|
|⅓ cup||Worcestershire sauce|
|1 teaspoon||Beef extract|
|2 \N||Sticks butter|
Date: Fri, 22 Mar 1996 13:01:10 -0800 From: Gerald Edgerton <jerrye@...> Recipe By: Pam Holley
Here are three recipes (that make a whole meal)from my wife's cousin (Pam Holley) that my mother-in-law brought back from a recent trip. The recipes were published in the 7-13-94 issue of the Tyler Courier-Times. Both Pam and her mother are known by the family and their friends for their cooking.
(Not the low fat low cal kind) Sorry the article does not state the serving size or time, but it does say the total time to prepare the whole meal is 45 minutes (preparing dishes before baking).
Mix ingredients and pour over shrimp in casserole dish. Marinade at least one hour in refrigerator (preferably overnight). Bring back to room temperature and bake at 350 for about 20 minutes for 3 pounds of shrimp or a little longer for 5 pounds.
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