Post by marlaoh on Dec 11, 2002 6:56:47 GMT -6
OUTA SIGHT SHRIMP
www.recipegoldmine.com
If you don't like getting your hands dirty, then this dish isn't for you!
4 lb. unpeeled, large fresh shrimp or 6 lb. shrimp with heads on
1/2 C. butter
1/2 C. olive oil
1/4 C. chili sauce
1/4 C. Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 T. Creole seasoning
2 T. lemon juice
1 T. chopped parsley
1 tsp. paprika
1 tsp. oregano
1 tsp. ground red pepper
1/2 tsp. hot sauce
French bread
Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.
Bake, uncovered, at 400 degrees F for 20 minutes; turn once.
Serve with bread, green salad and corn on the cob for a complete meal.
Cook's Notes:
Use heads-on shrimp if you can get them.
Always cook the shrimp in the sauce.
Offer plenty of napkins, paper towels, or, if you have them, bibs.
www.recipegoldmine.com
If you don't like getting your hands dirty, then this dish isn't for you!
4 lb. unpeeled, large fresh shrimp or 6 lb. shrimp with heads on
1/2 C. butter
1/2 C. olive oil
1/4 C. chili sauce
1/4 C. Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 T. Creole seasoning
2 T. lemon juice
1 T. chopped parsley
1 tsp. paprika
1 tsp. oregano
1 tsp. ground red pepper
1/2 tsp. hot sauce
French bread
Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.
Bake, uncovered, at 400 degrees F for 20 minutes; turn once.
Serve with bread, green salad and corn on the cob for a complete meal.
Cook's Notes:
Use heads-on shrimp if you can get them.
Always cook the shrimp in the sauce.
Offer plenty of napkins, paper towels, or, if you have them, bibs.