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 Shirley Mitchem      

Recipe Categories:

    Weekend shrimp


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: KathyLu

    List of Ingredients




    1 1/2 lbs. large to extra-large (18-21 count or 31-40 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 tbl. 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.

 

 

 

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