New Orleans-Style Shrimp

New Orleans-Style Shrimp Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Peel these at the table, and serve with a slice of crusty baguette.

Yield:

4 servings (serving size: 1 packet)

Recipe from

Nutritional Information

Calories 323
Caloriesfromfat 30 %
Fat 10.7 g
Satfat 4.9 g
Monofat 2.3 g
Polyfat 1.8 g
Protein 46.4 g
Carbohydrate 8.9 g
Fiber 0.8 g
Cholesterol 363 mg
Iron 6.5 mg
Sodium 513 mg
Calcium 156 mg

Ingredients

3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided

Preparation

Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

Preheat oven to 425°.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

Note:

Laura Martin,

April 2007
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