Italian Shrimp

Submitted by MarieRynr

"Not sure why this is called Italian Shrimp. it is really barbequed shrimp with Italian hervs, garlic and Olive oil. Serve as an appetizer in a chafing dish with wooden picks or as a main course with a mixed green salad and crusty French bread. Plan ahead as it needs to marinate for at least 4 hours."

 

• Ready In: 4hrs 18mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄2 cup butter
• 1⁄3 cup Worcestershire sauce
• 1 tablespoon olive oil
• 2 teaspoons rosemary
• 2 teaspoons crushed garlic
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1⁄2 - 1 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon celery salt
• 3 lbs medium shrimp, peeled and deveined

directions

1. Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
2. Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
3. Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.

Reviews

[Miss Louise]

This was SOOO GOOD!

 

[Hey Jude]

I made this as written but only used 1 lb. of shrimp, I kept the sauce amounts the same. It was fantabulous. My husband compared it, most favorably, to some shrimp we had in New Orleans at a fine restaurant (which is hopefully recovering at this time). I served it, for the two of us, with a tossed green salad and crusty French bread, as suggested by Marie Alice. Thanks MA, for a taste of NO at a time of stress for the people down there.