"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fiery Cajun Shrimp Recipe

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This recipe for Fiery Cajun Shrimp, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverlee Ertel
Added: Saturday, January 24, 2009


3 sticks butter
3 sticks margarine
3/4 c. Worcestershire
6 tbsp. ground black pepper
2 tsp. ground rosemary
3 - 4 tsp. Tabasco
3 -4 tsp. salt
4 cloves garlic, minced
5 - 6 lemons (3 -4 juiced, 2 sliced)
8 lbs. raw shrimp in shells

Preheat oven to 400. In a bowl, mix all of the ingredients except lemon slices and shrimp. Pour about 1/2 cup of the sauce to cover the bottom of baking dish, arrange layers of shrimp and lemon slices. Leave 1" headroom, pour the remaining sauce over shrimp and lemon slices.

Bake uncovered, stirring one or two times until shrimp is cooked (15 to 20 minutes).

Serve with french bread.




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