* Exported from MasterCook *

HOT AND SPICY SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Cajun-Creole
Seafood Shellfish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb butter
2 tsp fresh ground black pepper
1/4 cup peanut oil
2 bay leaves -- crumbled
3 cl garlic -- chopped
1 tbsp paprika
2 tbsp rosemary
2 tsp lemon juice
1 tsp chopped basil
2 lb shrimp -- 1k sm
1 tsp thyme -- chopped
salt
1 tsp oregano -- chopped
2 tbsp cayenne pepper

Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to450°F-230°C . Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.

Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 1205 Calories; 110g Fat (81.6% calories from fat); 48g Protein; 8g Carbohydrate; 2g Dietary Fiber; 594mg Cholesterol; 1277mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0