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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds large raw -- unpeeled shrimp

  3. 1/4 cup olive oil

  4. 1 tablespoon rosemary

  5. 1/2 teaspoon oregano

  6. 2 bay leaves -- crumbled

  7. 1/2 lemon -- squeezed

  8. 3 cloves garlic -- sliced

  9. 1 teaspoon accent

  10. 2 large bell peppers -- quartered

  11. salt to taste

  12. lots of black pepper

  13. 2 sticks melted butter

  14. 1 dashes Tabasco sauce

  15. 2 tablespoons Worcestershire sauce

  16. 1/2 teaspoon thyme

  17. 1/2 teaspoon basil

  18. 1/8 teaspoon crushed red pepper -- (or more)

  19. 1/4 cup dry white wine

  20. 1 teaspoon sugar

  21. 2 large onions -- quartered

  22. 2 ribs celery -- cut into chunks

Instructions Jump to Ingredients ↑

  1. Melt butter in saucepan and remove from heat. Combine all ingredients, except shrimp and black pepper. Pour sauce mixture into shallow baking pan. Place shrimp over sauce and cover with black pepper. Mix well and refrigerate for several hours or overnight. Stir occasionally to allow shrimp to be well coated with marinade. Preheat over to 425F and cook shrimp uncovered for about 25 minutes or until shells are loosened around shrimp. Stir twice while cooking, remove from oven and serve with hot French bread and cold beer.

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