Louisiana Shrimp
"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes."
SERVINGS
|
10
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
40 min. |
COOK
|
20 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 1 pound butter, cubed
- 3 medium lemons, sliced
- 2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 2-1/2 pounds uncooked shell-on medium shrimp
DIRECTIONS
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink. Serve warm with a slotted spoon. Yield: 10 servings.