Wednesday is shrimp day around here folks. I imagined giving you a recipe for a batch of spicy, southern fried shrimp. However, many of you remind me daily that you are still on your January diet. Therefore, I offer this recipe instead. It is pretty darn good and not as bad for you as many baked shrimp recipes using butter, certainly better than fried. Enjoy!
Tangy Baked Shrimp
3 pounds medium shrimp, heads off if desired
1/2 cup olive oil
1/4 cup vegetable oil
2 teaspoons Creole seasoning
2 teaspoons Worcestershire
1/2 teaspoon Tabasco or hot sauce
1 teaspoon lemon & pepper seasoning
I teaspoon Italian seasoning
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon garlic powder
2 medium onions sliced thin
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees F.
Rinse the shrimp in a colander. Remove heads and fingers if desired. Mix the remaining ingredients in a large bowl and let set for 15 minutes. Place shrimp in a large roaster or deep baking pan, pour the oil marinade over the shrimp and mix well.
Cover with foil and cook for 45 minutes.
Serve with hot French bread; you will need this to soak up all the good flavors.