Title: Italian Seasoned Shrimp
Categories: Seafood, Main dish, Cajun
Yield: 6 Servings
2 lb Large, raw shrimp; unpeeled
1/4 c Olive oil
1 tb Rosemary
1/2 ts Oregano
2 Bay leaves; crumbled
1/2 Lemon; squeezed
3 cl Garlic; sliced
1 ts Accent
2 lg Bell peppers; quartered
Salt; to taste
Black pepper; lots
1 c Butter; melted
1 ds Tabasco sauce
2 tb Worcestershire sauce
1/2 ts Thyme
1/2 ts Basil
1/8 ts Crushed red pepper; or more
1/4 c Dry white wine
1 ts Sugar
2 lg Onions; quartered
2 Celery ribs; cut into chunks
Melt butter in saucepan and remove from heat. Combine all
ingredients, except shrimp and black pepper. Pour sauce mixture
into shallow baking pan. Place shrimp over sauce and cover with
black pepper. Mix well and refrigerate for several hours or
overnight. Stir occasionally to allow shrimp to be well coated with
marinade.
Preheat oven to 425°F and cook shrimp uncovered for about
25 minutes or until shells are loosened around shrimp. Stir twice
while cooking, remove from oven and serve with hot French bread and
cold beer.
