Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Main Course | Serves: |
|
Source:
|
Bon Appetit/March 1992 (Too Busy to Cook) |
|
Attributes:
|
Book, Quick and Easy |
|
Comments:
|
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. |
|
Serving Suggestions:
|
Serve over couscous to bank the fire of this dish! |
|
Ingredients:
|
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 |
 |
|
Instructions:
|
1. Combine the first 7 ingredients in a 9x13-inch baking dish, or you can also use a Ziploc bag for marinating. Add shrimp and toss to coat. Refrigerate for 1 hour. 2. Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges; serve with bread. |
|
Related recipes:
|
None |
2001-03-10