Pasta,
Seafood and Eggs:
New
Orleans Shrimp
from
Atlanta
Cooknotes
INGREDIENTS:
1
cup butter
1/3
cup Worcestershire sauce
1/2
teaspoon freshly ground black pepper
1/2
teaspoon cayenne pepper
2
to 3 garlic cloves, crushed
1
teaspoon whole rosemary leaves
1/2
teaspoon celery salt
1
tablespoon olive oil
3
pounds raw shrimp in the shell, heads removed
TO
PREPARE:
In
a saucepan, combine all ingredients except shrimp. Simmer 10 to 15
minutes. Cool slightly. Place shrimp in a rectangular shallow
casserole, and pour sauce over them. Cover and marinate in a refrigerator
at least 2 hours. Bake in a preheated 400 degree oven for 15 minutes.
Serve on a large deep platter with the sauce. French bread may be
served to dip in sauce.
SERVES:
4 to 6
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