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Louisiana Shrimp

 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." —Sundra Hauck, Bogalusa, Louisiana
10 ServingsPrep: 15 min. + simmering Bake: 20 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, stirring once. Serve warm with a slotted spoon. Yield: 10
  • servings.
Nutritional Facts: 1 serving (1/4 pound) equals 424 calories, 38 g fat (23 g saturated fat), 267 mg cholesterol, 722 mg sodium, 3 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.