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Louisiana Shrimp Recipe

Louisiana Shrimp Recipe

"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." —Sundra Hauck, Bogalusa, Louisiana
TOTAL TIME: Prep: 15 min. + simmering Bake: 20 min. YIELD:10 servings

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

  • 1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  • 2. 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, stirring once. Serve warm with a slotted spoon. Yield: 10 servings.

Nutritional Facts

1/4 pound: 424 calories, 38g fat (23g saturated fat), 267mg cholesterol, 722mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 19g protein.

Reviews for Louisiana Shrimp

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MY REVIEW
k_s9 User ID: 8089062 220342
Reviewed Feb. 12, 2015

"Tried this recipe today...buttery n light tasting...husband liked them better than party shrimps (also in TOH) ...I cut the recipe in 1/3 but still thought it uses way too much butter...also the lemon wedges left a little bitter taste in the end but that's perhaps because the lemon I used was green n not fully ripe...will be making it again...ate all the shrimps and saved the excess butter to use again!!"

MY REVIEW
maheiser User ID: 5028484 147518
Reviewed Feb. 1, 2013

"Nice zing without being too hot. My 9 year old daughter,16 year old son, and husband loved it. I had all the ingredients on hand and simple to make."

MY REVIEW
katlaydee3 User ID: 3741999 82593
Reviewed Jul. 3, 2012

"This is delicious! I made it for dinner for my nieces and served it with corn on the cob and broccoli rice."

MY REVIEW
chiky User ID: 5194476 58591
Reviewed Aug. 15, 2010

"that was a hit, very good."

MY REVIEW
SKYoung User ID: 1755758 206103
Reviewed Jul. 1, 2010

"This has become my new favorite! My eight year old twins love it !"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.