This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Spicy Baked Shrimp
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- #24956
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
1 comment
ingredients
1/2 cup oil
2 cloves garlic, minced
2 tablespoons Cajun seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
lemon wedges, for garnish
French bread, thinly sliced
directions
Preheat oven to 450 degrees F.
Combine the oil, garlic, seasoning, lemon juice, honey, and soy sauce in a baking dish. Add shrimp and toss to coat.
Bake for 8-10 minutes or until shrimp are cooked. Garnish with lemon wedges and serve with French bread. Shrimp mixture can be refrigerated for 2-3 hours before cooking.
added by
supersalad
nutrition data
397 calories, 30 grams fat, 10 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
September 7, 2012
Wow!!! Live this recipe, the sauce and dipping the French bread is so delicious. We made this at a BBQ this weekend, twice, and it literally disappeared. Not one drop of sauce was left. Next time we're gonna double sauce ingredients just to have extra. Highly recommend if you like garlic and a kick!!!!
This is a wonderful recipe. I tried it and my sister-in-law and I absolutely loved it. There wasn't a shrimp left.
December 3, 2007
This was fantastic! I don't like really spicy food so I cut back on the Cajun seasoning but I found I could have easily handled adding the full amount in the recipe. The shrimp was so tender. Will be serving this alot!
November 12, 2007
This is a fantastic recipe; every bit as good as anything I've had in New Orleans. We make it with olive oil (healthier) and our friends fight over the sauce to be sopped with good crusty bread. A tip - double the sauce.
February 2, 2007
Oooh la LA! This is a fantastic recipe! Absolutely delicious and SO easy to make. I served this with rice and it was a huge hit!