Fiery Cajun Shrimp

Name: Fiery Cajun Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 1/2 lb butter, melted; 1/2 lb margarine, melted; 3 -4 fluid ounces Worcestershire sauce (3/8 to 1/2 cup); 4 tablespoons ground black pepper; 1 teaspoon ground rosemary; 2 teaspoons Tabasco sauce; 2 teaspoons salt (sea salt, is best); 3 minced garlic cloves; 4 lemons, 2 juiced and 2 sliced; 5 -6 lbs raw shrimp, in their shells

Submitted by Judith N.

"Serve this delicious and "Oh So Spicy" shrimp dish with baguettes of hot French bread, generous napkins and a bowl for the shrimp shells. Truly a feast to enjoy and finger licking good. This came from a newspaper probably 15 years ago!"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 8-10

ingredients

¹⁄₂ lb butter, melted
¹⁄₂ lb margarine, melted
3 -4 fluid ounces Worcestershire sauce (3/8 to 1/2 cup)
4 tablespoons ground black pepper
1 teaspoon ground rosemary
2 teaspoons Tabasco sauce
2 teaspoons salt (sea salt, is best)
3 minced garlic cloves
4 lemons, 2 juiced and 2 sliced
5 -6 lbs raw shrimp, in their shells

directions

Preheat oven to 400 degrees.
In a bowl, mix all the ingredients, except the lemon slices and the shrimp.
Pour about 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layer of shrimp and lemon slices until you come almost to the top of the dish.
Leave about 1" of headroom.
Pour the remaining sauce over the shrimp and lemon slices.
Bake uncovered, stirring once or twice until the shrimp are cooked throughout, about 15 to 20 minutes.

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Reviews

It's not Fiery unless you have a very mild palate. It is a wonderful way to serve shrimp. I first saw this recipe back in 1986 (I had just moved to Alaska), and it's my go to recipe when I want shrimp that isn't fried. Probably if you replace some of the black pepper with cayenne you can up the spicy a bit.

Oldman437
It was definitly not spicy as was expected. Disappointed.

razzberryingrid
Wow Tweeky!!! This was a great recipe. I served this for my husband's birthday dinner and this was fabulous. We loved the flavor and boy was it simple. I was very nice to have a shrimp recipe that was not loaded down with garlic. The flavor combo was extraordinary. The most difficult part of the meal for me was that I couldn't find ground rosemary in my grocery store. I bought it in leaf form and ground it by hand. It was still pretty course but it still taste wonderful. I decrease the amount of shrimp to about 4lbs. but left the 'sauce' amount alone. I suggest serving this with a really crust french bread to soak all of the great juice. Be prepared....this recipe is a messy one to eat!!! Thanks Tweeky!

Melissa_8201