Recipe by -Patrish
I found this recipe one on the Internet years ago and make it quite often. It comes from the "Voila!" cookbook by the Junior League of Lafayette, Louisiana. I thought it was kind of interesting that this recipe called for bay shrimp, which is a coldwater, west coast shrimp, so that got me wondering about the true origins of this recipe. I'd love to try it some day with coldwater shrimp, if I could only get it fresh, but it's still excellent with our wonderful gulf coast brown shrimp.
Top Review by David Yarbrough
Excellent. Used a ceramic casserole to cook the shrimp in. The shrimp came out perfectly cooked. I was concerned about the relatively long cooking time. I served it over rice and will make it again.
- 1 1⁄2 lbs bay shrimp (30 Count, Large)
- 1⁄4 cup olive oil
- ground red pepper
- black pepper
- 3 garlic cloves, minced
- 1⁄3 cup parsley, chopped
- 1⁄3 cup seasoned bread crumbs
- 8 tablespoons melted butter
- 1⁄3 cup white wine
- 1 dash Tabasco sauce
- linguine, cooked
- 1⁄4 cup parmesan cheese, grated or 1⁄4 cup romano cheese
Directions See How It's Made
- Slit shrimp down the back leaving tail tip section of shell on the shrimp.
- Devein, wash and dry shrimp.
- Arrange shrimp, single layer, in 10-inch square baking dish.
- Pour olive oil evenly over shrimp.
- Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs.
- Cover dish and bake in preheated 300F oven for 20 minutes.
- Pour butter, Tabasco, and wine evenly over shrimp.
- Bake uncovered 5 minutes longer or until done.
- Do not overcook; the shrimp will toughen.
- Serve over cooked linguine and top with grated cheese.