"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fiery Cajun Shrimp Recipe

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This recipe for Fiery Cajun Shrimp, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Gomer Habeck
Added: Tuesday, June 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks (1/2 lb.) butter, melted
2 sticks (1/2 lb.)margarine, melted
3 to 4 oz.(1/2 C.)Worcestershire sauce
4 T. black pepper
1 t. ground rosemary
2 t. Tabasco
2 t. salt (sea salt is better)
3 cloves garlic, minced
4 lemons, 2 juiced and 2 sliced
5-6 lbs. raw shrimp in their shells

Directions:
Directions:
Preheat oven to 400 degrees. In a bowl, mix all the ingredients except the lemon slices and the shrimp. Pour about a 1/2 C. sauce to cover the bottom of a large baking dish and then arrange layers of shrimp and lemon slices until you come almost to the top of the dish. Leave about 1 inch of headroom. Pour the remaining sauce over the shrimp and lemon slices. Bake, uncovered, stirring once or twice until the shrimp are cooked through, about 15 to 20 minutes.
Serve with Baguettes of hot french bread, generous napkins and a bowl for the shells. Your guests should open the shrimp shells with their fingers and dip the bread into the sauce.


Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a great recipe to have a bunch of friends over who aren't afraid to get messy, have some great linen napkins and maybe bibs. It is so good. But be sure to find those good sales on shrimp!

 

 

 

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