Italian Seasoned Shrimp

Course : Shrimp
Serves: 6
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2 pounds large raw -- unpeeled shrimp
1/4 cup olive oil
1 tablespoon rosemary
1/2 teaspoon oregano
2 pieces bay leaves -- crumbled
1/2 medium lemon -- squeezed
3 cloves garlic -- sliced
1 teaspoon accent
2 large bell peppers -- quartered
1 teaspoon salt to taste
1 teaspoon lots of black pepper
2 sticks melted butter
1 dashes Tabasco sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon basil
1/8 teaspoon crushed red pepper -- (or more)
1/4 cup dry white wine
1 teaspoon sugar
2 large onions -- quartered
2 ribs celery -- cut into chunks

Preparation / Directions:

Melt butter in saucepan and remove from heat. Combine all ingredients, except shrimp and black pepper. Pour sauce mixture into shallow baking pan. Place shrimp over sauce and cover with black pepper. Mix well and refrigerate for several hours or overnight. Stir occasionally to allow shrimp to be well coated with marinade. Preheat over to 425F and cook shrimp uncovered for about 25 minutes or until shells are loosened around shrimp. Stir twice while cooking, remove from oven and serve with hot French bread and cold beer.

1 Kitchen's say:
  (5 3/4 Stars!)
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