Julie Landgford Momma's Cajun Shrimp

2 sticks butter, melted
2 sticks margarine, melted
3 to 4 oz. (3/8 to ½ c) Worcestershire sauce
4 tsp. ground black pepper
2 tsp. Tabasco
2 tsp. salt
3 cloves garlic, minced
4 lemons, 2 sliced and 2 juiced
5 to 6 lbs. raw shrimp in their shells

Preheat oven to 400 degrees.  In bowl, mix all the ingredients except he lemon slices and shrimp.  Pour about ½ c sauce to cover the bottom of a large baking dish.  Arrange layers of shrimp and lemon slices until you come almost to the top of the dish.  Leave about 1 inch of headroom.  Pour the remaining sauce over shrimp. 
Bake, uncovered, stir once or twice until shrimp are cooked through, about 15 to 20 minutes.  

Serve with hot crusty bread and drawn butter from pan.


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All recipes are cooked and tried before publication to the website or cookbook.

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