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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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. Ingredients:
1 1/2 lbs bay shrimp (30 count, large) |
1/4 cup olive oil |
salt |
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:
1. Slit shrimp down the back leaving tail tip section of shell on the shrimp.
2. Devein, wash and dry shrimp.
3. Arrange shrimp, single layer, in 10-inch square baking dish.
4. Pour olive oil evenly over shrimp.
5. Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs.
6. Cover dish and bake in preheated 300F oven for 20 minutes.
7. Pour butter, Tabasco, and wine evenly over shrimp.
8. Bake uncovered 5 minutes longer or until done.
9. Do not overcook; the shrimp will toughen.
10. Serve over cooked linguine and top with grated cheese.
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