Publisher Photo
Publisher Photo
A friend shared this recipe with me after tinkering with different ways to prepare freshly-caught shrimp. Here in the South, we bake the shrimp unpeeled.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 cup butter, cubed
  • 2 medium lemons, thinly sliced
  • 3 tablespoons Worcestershire sauce
  • 4-1/2 teaspoons Creole seasoning
  • 3 teaspoons pepper
  • 1-1/2 teaspoons minced chives
  • 1-1/2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon hot pepper sauce

Directions

Place shrimp in a 3-qt. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Pour over shrimp.
Bake, uncovered, at 400°, for 15-20 minutes or until shrimp turn pink. Remove with a slotted spoon to a serving platter. Yield: 4-6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Baked Creole Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p196

Nutritional Facts

1/2 pound: 424 calories, 32g fat (19g saturated fat), 362mg cholesterol, 1412mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 30g protein.

  • 2-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 cup butter, cubed
  • 2 medium lemons, thinly sliced
  • 3 tablespoons Worcestershire sauce
  • 4-1/2 teaspoons Creole seasoning
  • 3 teaspoons pepper
  • 1-1/2 teaspoons minced chives
  • 1-1/2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon hot pepper sauce
  1. Place shrimp in a 3-qt. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil over medium heat. Pour over shrimp.
  2. Bake, uncovered, at 400°, for 15-20 minutes or until shrimp turn pink. Remove with a slotted spoon to a serving platter. Yield: 4-6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Baked Creole Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p196

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