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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (396g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons fresh ground pepper |
||
| Calories 737 | ||
| Calories from Fat 460 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.1g | 78% | |
| Saturated Fat 30.1g | 150% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 553mg | 184% | |
| Sodium 1530mg | 63% | |
| Potassium 772mg | 22% | |
| Total Carbohydrate 12.1g | 4% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 2.0g | ||
| Protein 58.9g | 117% | |
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SERVES 4
Ingredients
- 1 cup butter or margarine, melted
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh ground pepper
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 2 cloves garlic, minced
- 2 1/2 lbs unpeeled medium raw shrimp
- 1 lemon, thinly sliced
Directions
1
Combine first 7 ingredients.2
Layer shrimp and lemon slices in a 13x9 inch baking dish.3
Top with sauce.4
Bake at 400 degrees for 20 minutes or until shrimp turn pink, stirring once.5
Remove shrimp, reserving sauce.6
Serve shrimp with reserved sauce and French bread.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
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- Occasion > Seasonal > Fall
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Featured Reviews for This Recipe
From: Justin's Mom
On Aug 23, 2007
To quote my DH "That was some excellent grub." Made as is. Did not have any bread on hand so I made yellow rice. Which worked well with the sauce. Thanks for the recipe
From: lodie c
On Mar 17, 2007
The only change I made to this was to peel the shrimp before baking. This was soooo good...spicy and lemony and garlicky. Definitely serve bread with this so you can sop up the yummy sauce.
From: Denise!
On May 12, 2003
Festivity is the calling card of this dish! Bursting with lemon and garlic, the sauce is amazing! Spicy, incredibly messy and buttery, what a FUN recipe! The sauce clings to the shrimp and has a decided "cajun" flavor. We did add just a bit more garlic and a splash of Tobasco and we served with bread for dipping as you suggested. Every bite was a delight! Simply outstanding, a new family favorite and one of the best recipes I have made. I highly recommend this as "party" food! Serve with ice cold beer and your guests may never leave! Thanks a bunch for this one, NurseDi!
From: riffraff
On Jul 1, 2002
I have made this several times now. The first time was just exactly as written and it was fantastic. The last time I used half butter and half olive oil and doubled the garlic, Very very good. Thanks for the recipe!
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