James Nassikas's Shrimp Recipe

Name: James Nassikas's Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds shrimp, about 40 to 44, shelled and deveined; 1 lemon; ½ tablespoons butter; 1/4 cup Worcestershire sauce; Salt to taste if desired; Freshly ground pepper to taste; 1 1/2 teaspoons dried rosemary; 1 teaspoon hot chili paste (available in Chinese markets); 1/2 teaspoon Tabasco sauce; 2 tablespoons finely chopped parsley, optional

Servings: persons

1 1/2 pounds shrimp, about 40 to 44, shelled and deveined
1 lemon
½ tablespoons butter
1/4 cup Worcestershire sauce
Salt to taste if desired
Freshly ground pepper to taste
1 1/2 teaspoons dried rosemary
1 teaspoon hot chili paste (available in Chinese markets)
1/2 teaspoon Tabasco sauce
2 tablespoons finely chopped parsley, optional

1
Preheat oven to 400 degrees.
2
Prepare shrimp and arrange in one layer in baking dish.
3
Remove and discard lemon peel.
4
Cut lemon into 1/8-inch slices, removing and discarding seeds.
5
Arrange lemon slices in and around shrimp.
6
Melt butter in saucepan and add Worcestershire sauce, salt, pepper, rosemary, chili paste and Tabasco.
7
Pour over shrimp and stir gently, leaving shrimp in one layer.
8
Place in oven and bake 10 minutes.
9
Serve sprinkled with chopped parsley if desired.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds shrimp, about 40 to 44, shelled and deveined, 1 lemon, ½ tablespoons butter, 1/4 cup Worcestershire sauce, and more.

Yes, James Nassikas's Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

James Nassikas's Shrimp

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