Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea To 1 1/2 lbs unshelled 1 t Dried rosemary, crumbled
-shrimp 1 t Ground black pepper
1/3 c Olive oil 1/2 t Cayenne pepper (or to taste)
1/3 c Butter 2 T Sweet paprika
4 ea Cloves garlic, minced or 2 T Worchestershire sauce
-pressed 1/2 c Dry white wine
1 t Dried thyme 2 T Fresh lemon juice

Rinse the shrimp and set aside. Heat the oil and butter in a large
heavy skillet until the butter is melted. Saute the onions and
garlic over medium heat for 4 to 5 minutes until the onions are
softened. Stir in the thyme, rosemary, black pepper, cayenne, paprika
and the shrimp. Saute for another minute or so, stirring to turn the
shrimp. Pour in the Worcestershire sauce, wine and lemon juice;
simmer for 3 to 4 minutes until the shrimp are pink and tender, but
be very careful not to overcook them. Makes 3 to 4 servings.

Per 6-ounce serving: 374 calories; 21.1 g protein; 28.4 g fat;
4.8 carbohydrate; 405 mg sodium; 221 mg cholesterol.

NOTE:
"For havin' some fun down on the bayou, try this shrimp dish sparked
with cayenne and aromatic herbs. Traditionally, the shrimp are
cooked unpeeled and then shelled at the table. If this seems too
messy, shelled shrimp may be used. The sauce is spicy, but you can
reduce the amount of cayenne and the sauce will still be fine. And
if the shrimp is going to be peeled at the table, don't forget the
napkins." [Moosewood Restaurant Cooks at Home; The Moosewood
Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9
PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 01-06-95

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