Yield: 6 Servings
|2 pounds||Large shrimp (I used black tiger shrimp-6 per person)|
|6 tablespoons||Unsalted butter|
|2 teaspoons||Chile powder|
|2 teaspoons||Black pepper|
|¼ teaspoon||Cayenne pepper|
|2 teaspoons||Minced garlic|
|4 teaspoons||Worcester sauce|
|4 tablespoons||Dry red wine|
From: madnorth@... (alexandra z.) Date: Sun, 21 Jul 96 20:11:30 GMT Pre-heat oven to 400 degrees F. Peel and arrange shrimp in a single layer, in an oven-proof dish. Combine the remaining ingredients in a saucepan, and bring to a boil. Pour sauce over shrimp, and bake for 8-10 mins. Serve hot with crusty bread for dunking. Make sure you spoon lotsa sauce over the shrimp!
CHILE-HEADS DIGEST V3 #051
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .