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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a Lenten favorite at our home, notes Sundra Hauck, a field editor in Bogalusa, Louisiana. I serve it right out of the roaster with corn on the cob and boiled potatoes. Ingredients:
1 pound butter, cubed |
3 medium lemons, sliced |
2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper |
2 tablespoons worcestershire sauce |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce |
2-1/2 pounds uncooked shell-on medium shrimp |
Directions:
1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
2. Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink. Serve warm with a slotted spoon. Yield: 10 servings.
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