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New Orleans-Style Shrimp

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 packet)
Peel these at the table, and serve with a slice of crusty baguette.

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

Nutrition 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

How to Make It

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

  2. Preheat oven to 425°.

  3. 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.

  4. 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.