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Italian seasoned shrimp
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| Artist: |
_ |
| Categories: |
Italian, Seafood, Shrimp, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Lge. raw, unpeeled shrimp | | 1/4
| cup | Olive oil | | 1
| tbsp | Rosemary | | 1/2
| tsp | Oregano | | 2
| | Bay leaves, crumbled | | 1/2
| | Lemon, squeezed | | 3
| | Cloves garlic, sliced | | 1
| tsp | Accent | | 2
| large | Bell peppers, quartered | | | Salt to taste | | | Lots of black pepper | | 2
| | Sticks melted butter | | | Dash of Tabasco sauce | | 2
| tbsp | Worcestershire sauce | | 1/2
| tsp | Thyme | | 1/2
| tsp | Basil | | 1/8
| tsp | Crushed red pepper (or more) | | 1/4
| cup | Dry white wine | | 1
| tsp | Sugar | | 2
| large | Onions, quartered | | 2
| | Ribs celery, cut into chunks |
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Procedures:
| 1 | Melt butter in saucepan and remove from heat. | | 2 | Combine all ingredients, except shrimp and black pepper. | | 3 | Pour sauce mixture into shallow baking pan. | | 4 | Place shrimp over sauce and cover with black pepper. | | 5 | Mix well and refrigerate for several hours or overnight. | | 6 | Stir occasionally to allow shrimp to be well coated with marinade. | | 7 | Preheat over to 425°F. | | 8 | And cook shrimp uncovered for abt. | | 9 | 25 minutes or until shells are soosened around shrimp. | | 10 | Stir twice while cooking, remove from oven and serve with hot french bread and cold beer. | | 11 | Courtesy telephone pioneers billspalding *p crbr 38 a |
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