Tuesday, May 11, 2010

martha moments: aunt janice's shrimp

delicious. that's all i gotta say.
aunt janice is a wonderful cook and it makes me smile to think about her every time i make this.

try it. 

aunt janice's shrimp

*note: this makes a LOT of shrimp, so you may want to cut the recipe in half.
**another note:  is EXCELLENT served over linguine with crusty french bread to "sop" with.  :-)
5 lbs unpeeled shrimp
1 ½ cup butter
8 oz. bottle Italian salad dressing
1/2 c. lemon juice
1/2 c. white wine (dry chardonnay is good)
¼ cup olive oil
2-3 cloves garlic, minced (I put more)
1 tsp. hot sauce (or more if you want spicier)
1 T. Worcestershire
3 T. ground black pepper
½ tsp. red pepper flakes

Preheat oven to 350. Wash shrimp and drain well. Melt butter in 3 qt. casserole dish.
Add dressing, lemon juice, olive oil, wine, garlic, hot sauce, pepper, red pepper flakes and Worcestershire sauce.

Stir.  Add shrimp.

Bake covered 35-45 minutes until shrimp are pink.  (You may need to open the oven and stir occasionally).

...and that gives you, oh, close to an hour while they're cooking to find something to do with the rest of that bottle of wine you just opened.....  


carrie said...

Where do you get your shrimp? I never know where or what kind of shrimp to get? Fresh Market? Bloom? Sams? HELP! :) This recipe (as all yours do) SOUNDS YUUUMMY!!!

lindsay said...

carrie--i LOVE bloom's seafood. fresh market is also great, but i have to make a trip over there, so i usually stick to bloom. this one is super good--i used smart balance light in substitution for real butter and it was just as good, too.