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Ingredients
- 3 lb uncooked large shrimp unpeeled
- 3/4 c. butter - (1 1/2 sticks)
- 1 1/2 c. bottled Italian dressing
- 1/2 c. fresh lemon juice
- 1/2 c. minced fresh mint
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. warm pepper sauce
- 4 x bay leaves crumbled
- 2 tsp freshly-grnd black pepper
- 1 tsp salt
Directions
- Place shrimp in 13- by 9- by 2-inch glass baking dish. Heat butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, warm sauce, bay leaves, pepper, and salt. Cold sauce to room temperature; mix into shrimp. Chill at least 1 hour and up to 3 hrs, tossing occasionally.
- Preheat oven to 450 degrees. Bake shrimp till just opaque in center, about 15 min, and serve.
- This recipe yields 6 to 8 main-course servings.
- Comments: "My mom taught me how to cook - mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for which kind of meal, but now which I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hrs (nights and weekends) and teacher's hrs (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make cannot take too long - and it has to taste great."
- With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 626 | |
| Calories from Fat 385 | 62% |
| Total Fat 43.65g | 55% |
| Saturated Fat 17.96g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 406mg | 135% |
| Sodium 1931mg | 80% |
| Potassium 543mg | 16% |
| Total Carbs 11.35g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.96g | 4% |
| Protein 46.74g | 75% |
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