- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
6 servings
suggest servings
| 1 | cup | butter | or margarine, melted |
| 3/4 | cups | lemon juice | |
| 3/4 | cups | worcestershire sauce | |
| 1 | tablespoon | salt | |
| 1 | tablespoon | black pepper | coarsely ground |
| 1 | teaspoon | rosemary leaves | dried |
| 1/8 | teaspoons | red pepper flakes | |
| 1 | tablespoon | red hot pepper sauce (eg. Tabasco) | |
| 3 | cloves | garlic | minced |
| 2 1/2 | pounds | shrimp | unpeeled large or jumbo, jumbo |
| 2 | each | lemons | thinly sliced |
| 1 | medium | onion | thinly sliced |
| 3 | each | rosemary sprigs |
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture over shrimp.
Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices.
Garnish with fresh rosemary sprigs, if desired.
good
|
-1
|
This is a tasty dish. Olive oil could be used in place butter that would make it low in calories.
|
-2
|
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 20.0g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 450mg | 150% |
| Sodium 2147mg | 89% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 6.0g | |
| Protein 41.0g | 82% |
| Vitamin A | 29% | Vitamin C | 68% | |
| Calcium | 15% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar. ...
I have made this recipe 3x times now to rave reviews. I usually trim the pork off the bones and serve. Guests don't know that it is the least expensive cut of pork that way. There never is any left overs when I make it. I save the broth, freeze it, then use it the next time rather than starting with plain water. I only reuse once.
Add your comment