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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


  • 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


  • 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 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 Pairings

Light-Bodied White Wine

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