Cajun Baked Shrimp

"My mom taught me how to cook — mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for that kind of meal, but now that I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hours (nights and weekends) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great." With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.

Preparing Time: -
Total Time: -
Served Person: Makes 6 to 8 main-course servings

American Cajun/Creole Shellfish Bake Quick & Easy Mint Shrimp Summer Bon AppÃ©tit Texas

1 teaspoon salt
2 tablespoons worcestershire sauce
1 tablespoon hot pepper sauce
2 teaspoons ground black pepper
1/2 cup fresh lemon juice
1/2 cup chopped fresh mint

Carbohydrate 9 g(3%)
Cholesterol 290 mg(97%)
Fat 32 g(49%)
Fiber 1 g(3%)
Protein 24 g(48%)
Saturated Fat 13 g(67%)
Sodium 1069 mg(45%)
Calories 414

Preparation 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 and up to 3 hours, tossing occasionally. Preheat oven to 450Â°F. Bake shrimp until just opaque in center, about 15 minutes, and serve.

Cajun Baked Shrimp

Ingredients

Nutrition facts