"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp Roxanna Recipe

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This recipe for Shrimp Roxanna, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Mason
Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 - 5 lbs. peeled shrimp
2 sticks of margarine
1 tsp. basil
1 tsp. thyme
1 tsp. barbecue seasoning
1 tsp. lemon juice
2 tbsp. Worcestershire
2 tsp. garlic powder
3 tsp. crushed garlic (jar)
2 tsp. salt
2 tsp. cayenne pepper
2 tsp. parsley
1 large bag (12 oz.) broad egg noodles -- cooked
2 lbs. Velveeta cheese

Directions:
Directions:
Preheat oven to 350. Cook all seasonings in butter until melted and blended, pour over shrimp and bake 12 minutes (DO NOT overcook!) Boil noodles and drain. Layer noodles, shrimp, sauce and sliced cheese in a casserole dish. Bake at 350 until warm, hot and bubbly.

Number Of Servings:
Number Of Servings:
a whole bunch
Preparation Time:
Preparation Time:
30 minutes -- depends on shrimp
Personal Notes:
Personal Notes:
Very good -- hot and spicy!

 

 

 

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