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Weekend Shrimp




Source of Recipe


internet


List of Ingredients




1 1/2 lbs. large to extra-large (18-21 count) raw shrimp in shells
1/4 cup vegetable oil
1/4 cup butter (1/2 stick), melted
2 Tbls. fresh lemon juice
3 Tbls. white wine
1 Tbls. Worcestershire sauce
2 Tbls. finely chopped fresh parsley
2 cloves garlic, pressed
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. lemon pepper
Tabasco, to taste
French bread for dipping

Recipe



Rinse shrimp under cold water and drain. Place shrimp in 9x13-inch baking dish or pan.

In small bowl, combine oil, butter, lemon juice, wine, Worcestershire sauce, parsley, garlic, salt, pepper and lemon pepper. Add a couple of shakes of Tabasco. Whisk until well blended. Pour over shrimp. Toss lightly to coat.

Bake in preheated 400-degree oven for 15-20 minutes. Stir once during cooking time. If shrimp are smaller, reduce the cooking time. They are done when the shells turn a reddish color.

Serve in shallow bowls with a little of the sauce. Serve with a slice of French bread for dipping.

Note: If you want to sauté smaller, peeled shrimp in the same sauce on the stove: Place sauce in large skillet. Heat over medium-high heat and add shrimp. Stir until shrimp are coated. Cover, reduce heat to low and continue cooking for about 5 to 8 minutes or until shrimp are pink.

Serves 4 to 6.

Posted by: KathrynAT