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Ingredients
1 ½ pounds shrimp, about 40 to 44, shelled and deveined
1 lemon
12 tablespoons butter
¼ cup Worcestershire sauce
Salt to taste if desired
Freshly ground pepper to taste
1 ½ teaspoons dried rosemary
1 teaspoon hot chili paste (available in Chinese markets)
½ teaspoon Tabasco sauce
2 tablespoons finely chopped parsley, optional
Nutritional analysis per serving (4 servings)
6 grams carbs; 365 milligrams cholesterol; 474 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 22 grams saturated fat; 36 grams fat; 1 gram fiber; 595 milligrams sodium; 35 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Prepare shrimp and arrange in one layer in baking dish.
- Step 3
Remove and discard lemon peel. Cut lemon into ⅛-inch slices, removing and discarding seeds. Arrange lemon slices in and around shrimp.
- Step 4
Melt butter in saucepan and add Worcestershire sauce, salt, pepper, rosemary, chili paste and Tabasco. Pour over shrimp and stir gently, leaving shrimp in one layer.
- Step 5
Place in oven and bake 10 minutes. Serve sprinkled with chopped parsley if desired.
Private Notes
Comments
Made as directed. Didn’t garnish with parsley, didn’t have. This was delicious. Used sauce over baked potatoes. Yum. Will make again.