Recipe by American in Paris
From "La Bonne Cuisine--Cooking New Orleans Style". My husband's absolute favorite. Spicy(as you like) and cheesy.
Top Review by French Tart
The last in my trio of PAC recipes, and just as delicious as the other two I have made. I used raw prawns and also some mixed seafood that I had in the freezer. I cannot get Velveeta cheese in France - unless a friend from the USA sends me some, and the jury is out on whether we really like it anyway, from when we have tried it before, so I used grated Emmental cheese which made a great topping. Wonderful seasonings in this simple gratin dish and a wonderful way to dress up spaghetti! I served this with fresh lemon wedges and chopped fresh parsley - many thanks American in Paris, you have been a great little fishy for PAC! FT:-)
- 3 lbs raw shrimp, heads removed washed and drained for 1 hour
- 2 teaspoons salt
- 1 1⁄2-3 tablespoons black pepper (your preference)
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon garlic powder
- 1 teaspoon barbecue seasoning
- 1 tablespoon parsley flakes
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 cups butter, cut in 1-inch slices
- 8 ounces cooked spaghetti
- 8 ounces Velveeta cheese, grated
Directions See How It's Made
- Spread shrimp evenly in large shallow baking pan. Mix herbs, spices and seasonings and sprinkle over shrimp. Add lemon juice, butter, and Worcestershire sauce. Bake uncovered in 350 degree oven for 25 minutes, stirring occasionally.
- Allow shrimp to cool before handling then peel and discard shells. Don't worry about losing the seasoning with shells, the remaining sauce will be spicy enough! Pour remaining sauce into a container with a lip. Spaghetti noodles can be placed in individual casseroles (4 or 6) or one large casserole dish. Arrange shrimp on the spaghetti and pour reserved sauce over mixture. Top casserole with grated Velveeta. Bake at 350 degrees until cheese is bubbly. Tres bon!