Yield: 10 Servings
Measure | Ingredient |
---|---|
½ pounds | Butter; softened |
1 tablespoon | Creole seasoning |
1½ teaspoon | Lemon pepper |
1½ teaspoon | Dried rosemary |
1½ teaspoon | Tabasco sauce |
1½ teaspoon | Lemon juice |
2 pounds | Medium shrimp; peeled and deveined |
\N \N | Toast points or chunks of French bread |
Preheat oven to 400 F. Mash together butter, Creole seasoning, lemon pepper, rosemary Tabasco sauce, and lemon juice. Arrange shrimp in baking dish and spread with seasoned butter. Bake for 5 to 6 minutes, or until bubbling hot. Serve hot, with toast points or French bread.
NOTES : Shrimp can be spread with seasoned butter, refrigerated up to 8 hours in advance and heated just before serving. . This dish doubles as an appetizer or entree and is a creation of the Peohe Restaurant in Coronado.
. Formatted in MasterCook by Art Guyer at ThePoint@... .
Recipe by: Peohe's Restaurant (Chile Pepper 2/98) Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Jan 15, 1998