Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Main Course | Serves: |
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Source:
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Bon Appetit/March 1992 (Too Busy to Cook) |
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Attributes:
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Quick and Easy |
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Comments:
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The heat and spicyness of this recipe depends a lot upon the brand choice of the Cajun seasoning. Pick your favorite! A hot one is addictive, a milder one is more flavorful. |
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Serving Suggestions:
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Serve over couscous to bank the fire of this dish! |
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Ingredients:
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1/2 cup olive oil 2 tbs. Cajun or Creole seasoning 2 tbs. fresh lemon juice 2 tbs. chopped fresh parsley 1 tbs. honey 1 tbs. soy sauce pinch of cayenne pepper 1 lb. uncooked shrimp, shelled, deveined lemon wedges French bread |
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Instructions:
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Combine first 7 ingredients in 9x13 inch baking dish or you can also use a ziploc bag for marinating. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges, serve bread. |
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Related recipes:
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None |
2001-03-10