Fiery Cajun Shrimp

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Fiery Cajun Shrimp Fiery Cajun Shrimp


Servings: 8 servings
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups (4 sticks) melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended: Texas Pete)
4 cloves garlic, minced
2 teaspoons salt
5 pounds unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping


 

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Directions

Preheat the oven to 400 degrees F.

Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
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Reader Comments:

54321

My Family and I have enjoyed every single recipe that we have ever made! Thank you for sharing over the years! Happy Thanksgiving and a very Merry Christmas to you and yours! We Love You!!! The Parker Family P.S. Hope to see you in Savannah soon!

By Tyra Parker on November 17, 2013

54321

Made this tonite adding more hot sauce and no lemon slices. Family loved it . Next time, I am adding more hot sauce. We like it spicy !

By Anonymous on July 12, 2013

54321

Sounds like Bubba shrimp to me

By Anonymous on April 24, 2013

54321

I will definitely try this, being a Cajun this looks delicious!!! I can almost taste it..Yummmmmmy!!!

By Cynthia Menard on January 25, 2013

54321

I'm anxious to try this recipe using shrimp without the shell. Less messy that way. Also, I don't do spicy so Texas Pete is out too.

By Sandy Scholze on May 15, 2012

54321

Hi Y'all! Just tried this but only had a pound of shrimp, so I decided to make it a main course. Only used ONE stick of Buuuhhhhter, and modified the rest of the ingredients. Then I served it over orzo pasta and had green beans on the side. I agree with a previous poster though----not spicy at all! Texas Pete isn't really all that hot to begin with, and then you add all those other ingredients and it dilutes the hotness. Was still really lemony and yummy though. I'd make it again and put in a hotter hot sauce.

By Sharon Thompson on November 16, 2011

54321

Can be a little more spicy but was really good.. Family skipped dinner as they were full on the shrimp...

By sunita on October 10, 2011

54321

I just love paula. I have tried most of her recipes and love them. Of course in cooking one ajust recipes to the taste. thank you paula for the good work!!!!!

By genevieve dartey on August 19, 2011

54321

These shrimp were absolutely delicious... Thank you Paula for such wonderful recipes... my kids are all walking around the house saying "Y'all"... thanks we love you!!

By Missy Groft on June 25, 2011

54321

(Paula, I am originally from Blakely, Georgia. Your show takes me back home.) My question: why would shrimp shells stick? My friend made this dish with gorgeous shrimp. The sauce was great but it was almost impossible to peel the shrimp. Thank you so much.

By Laura Riddle on January 08, 2011

54321

Hi, Paula I love your show.I was just wondering can you tell me how to make gumbo. erika hopgood

By erika hopgood on December 12, 2010

54321

By Anonymous on May 12, 2010

54321

I absolutely loved this dish especially because it didn't take long to prepare. I think this was very delicious and full of taste, I strongly recommend this if your trying something new and quick!

By Anonymous on November 23, 2009

54321

This recipe is fantastic. I couldn't find Texas Pete's hot sauce, but used Frank's Red Hot Sauce instead. It is one of our favorite recipes.

By Anonymous on November 22, 2009

54321

I made this today for brunch, and everyone raved about the dish. I opted not to use the lemon slices, but added a little extra lemon juice to the sauce. I had three requests for the recipe.

By tngram on October 04, 2009

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