This is a hands on, messy recipe. And it’s always a crowd-pleaser. Just don’t forget to ask your guests if they don’t like shrimp before you make it. It’s also a dish you stick in the oven as they walk in the door.
Anytime I make this it makes me think of the couple that introduced it to us (the Westfalls) and the great time we had together as we peeled dozens of shrimp. So messy, and so incredibly yummy!
2 sticks butter (I use 4 sticks of butter and melt in the 9x 13 pan)
2 sticks margarine
8 oz worcherster sauce
bulb of garlic
4 lemons (2 juiced into the mixture and 2 sliced to be put on top the dish)
4 tablespoons of black pepper
1 teaspoon of Rosemary
4 teaspoons of tabasco (though I never add this)
2 teaspoons salt
2-3 pounds of shrimp in the shell (1 1/2 pounds is good for four moderately hungry people)
Mix all ingredients except shrimp and sliced lemons. Pour 1/2 of mixture in bottom of pan and top with shrimp. Then pour the rest of the sauce over the shrimp. Top with sliced lemon. bake for 15-20 minutes (or until shrimp turn pink) in a 350 degree oven.
Serve it with sliced French or Italian bread that will be dipped in the sauce. Serve in bowls and have extra bowls on the table for collecting the shells. I also serve it with a spinach salad that my family loves. It’s a great meal and who doesn’t like to not have to worry about getting messy 🙂