Fiery cajun shrimp

Yield: 1 Servings

Measure Ingredient
2 \N Sticks; (1/2 lb.) butter, melted
2 \N Sticks; (1/2 lb.) margarine, melted
3 ounces (3/8 to 1/2 cup) worchestire sauce (up to 4)
4 tablespoons Ground black pepper
2 teaspoons Tabasco sauce
2 teaspoons Salt
3 \N Cloves garlic; minced
4 \N Lemons; (2 juiced & 2 sliced)
5 pounds Raw shrimp in their shells; (up to 6)

This is a recipe that we love. It's easy, messy and delicious. The best part is dunking French bread in the sauce. You'll need lots of napkins. The recipe serves 8-10. I usually halve the sauce ingredients and use 2 lbs of shrimp for my family. The original recipe calls for 1 tsp. ground rosemary.

I've never added it. Found this in a food supplement in the newspaper several years ago.

Mix all ingredients except lemon slices and shrimp in a bowl. Pour about ½ cup of sauce to cover the bottom of a large baking dish. Arrange layers of shrimp and lemon slices in dish, ending with lemon slices on top. Pour the remaining sauce over this. Bake uncovered, stirring once or twice at 400F until shrimp are cooked through, about 15-20 minutes.

Serve with hot French bread, napkins and a bowl for shrimp shells. Open shrimp with fingers and dip bread into sauce. Great! Serves 8-10 Posted to TNT Recipes Digest by "conklin" <conklin@...> on Mar 25, 1998

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