member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Nancy Spraker      

Recipe Categories:

    Shrimp, Louisiana-Style


    Source of Recipe


    From Gourmet Magazine, 1989

    Recipe Link: http://communities.msn.com/recipesfornoncooks/fishampseafood.msnw

    List of Ingredients




    3/4 pound shrimp (about 20), shelled and deveined

    3 tablespoons unsalted butter or margarine

    1 teaspoon chili powder

    1 teaspoon freshly ground black pepper

    1/8 teaspoonn cayenne pepper

    1 teaspoon minced garlic

    2 teaspoons Worcestershire sauce

    2 tablespoons dry red wine

    1/4 teaspoon salt

    Crusty Italian bread as an accompaniment

    Recipe



    1. Arrange the shrimp in a baking dish just large enough to hold them in one layer.

    2. In a small saucepan, combine the butter, chili powder, black pepper, cayenne pepper, garlic, Worcestershire sauce, wine and salt; bring to a boil, and pour it over the shrimp.

    3. Bake the shrimp in a preheated 400° F. oven for 8 to 10 minutes, or until they are just firm. Serve them with the bread. Serves 2

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â