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Baked Cajun Shrimp Serve with Stevenot TempranilloServes 6 to 8 3 pounds uncooked large shrimp, unpeeled 1½ sticks butter 1 ½ cups bottled Italian dressing ½ cup fresh lemon juice ½ cup chopped fresh mint 2 tablespoons Worcestershire sauce 1 tablespoon hot pepper sauce 4 bay leaves, crumbled 2 teaspoons ground black pepper 1 teaspoon salt Place shrimp in 13x9x2 inch glass baking dish. Melt butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper and salt. Cool sauce to room temperature: mix into shrimp. Refrigerate at least 1 hour or up to 3 hours, toss occasionally. Preheat oven to 450 degrees. Bake shrimp until just opaque in center, about 15 minutes. This can be served as a communal dish, a little messy but lots of fun. Lay down newspapers on an outside table and invite guests to peel and eat. Serve with crusty bread for sopping up the juices and a glass of Stevenot Tempranillo |
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209 728-3436 winery | 209 728-0638 tasting room