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This is a spicy twist on traditional shrimp cocktail. It is also fantastic with pasta, rice, or stir fry veggies.
Not that I can testify to it being with great with veggies, since I detest them, but I’m sure it is for those of you veggie lovers.
I mix everything together in a large baking dish.
This doesn’t look very appetizing, but it is.
The shrimp gets tossed with the sauce, then topped with lemons.
When cooking with shrimp, I prefer to use raw as often as possible. I feel that it soaks up more flavor. However, it is not readily available everyday around here. Cooked shrimp is, and I just happened to have a bag of it.
Peeling and deveining shrimp also drives me batty. It is one of those things I don’t have the patience for. I’d rather scoop my eyeballs out with a slotted spoon.
And I know what you’re thinking. Now you know the truth. Zero patience. That’s me.
Just imagine how much fun it is to live with me!
So, once the shrimp are finished baking, you have a few options. You can plate them on a giant tray for guests, which I think is the best option.
You can also plate them on a seperate plates for smaller parties.
Don’t forget to include the lemons! They add a nice sweet, tart zing to the shrimp.
5-6 lbs shelled and rinsed shrimp
2 sticks melted butter
1/2 cup worcestshire sauce
1/2 tablespoon black pepper
1 teaspoon sea salt
2 teaspoons rosemary
1 1/2 tablespoon Tabasco sauce
3 garlic cloves, minced
2 lemons, sliced in 1/2 inch slices
Preheat oven to 400.
Mix all ingredients together except for lemons and shrimps. Pour 1/2 of sauce into a large baking dish. Arrange shrimp, and add lemon slices on top. Pour remaining sauce over top.
Bake uncovered for 15-20 minutes, stirring once.
While it takes a bit more time than simply serving plain shrimp with a dish of cocktail sauce, it does not take much.
And the end result is worth it. Your guests will love you.
Have a stupendous Wednesday Monday! :)