Italian seasoned shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lge. raw, unpeeled shrimp |
| ¼ | cup | Olive oil |
| 1 | tablespoon | Rosemary |
| ½ | teaspoon | Oregano |
| 2 | Bay leaves, crumbled | |
| ½ | Lemon, squeezed | |
| 3 | Cloves garlic, sliced | |
| 1 | teaspoon | Accent |
| 2 | larges | Bell peppers, quartered |
| Salt to taste | ||
| Lots of black pepper | ||
| 2 | Sticks melted butter | |
| Dash of Tabasco sauce | ||
| 2 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| ⅛ | teaspoon | Crushed red pepper (or more) |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Sugar |
| 2 | larges | Onions, quartered |
| 2 | Ribs celery, cut into chunks | |
Directions
Melt butter in saucepan and remove from heat. Combine all ingredients, except shrimp and black pepper. Pour sauce mixture into shallow baking pan. Place shrimp over sauce and cover with black pepper. Mix well and refrigerate for several hours or overnight.
Stir occasionally to allow shrimp to be well coated with marinade.
Preheat over to 425 F. and cook shrimp uncovered for abt. 25 minutes or until shells are soosened around shrimp. Stir twice while cooking, remove from oven and serve with hot French bread and cold beer. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A