MARDI GRAS SHRIMP

BY MARY JOHN RESCH
Posted 12/27/18

I tried this recipe and thought about putting it in the paper in February but because Ash Wednesday and Valentine’s Day both fell on the same day in 2018, I used a chocolate recipe that week instead.

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MARDI GRAS SHRIMP

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Posted

I tried this recipe and thought about putting it in the paper in February but because Ash Wednesday and Valentine’s Day both fell on the same day in 2018, I used a chocolate recipe that week instead.
The shrimp are delicious prepared this way and I certainly won’t wait until Mardi Gras to prepare this again. The recipe will work best if your shrimp are the same size and as I have cautioned so often, don’t overcook the shrimp - when they turn pink remove them from the oven, otherwise you will probably wind up with tough shrimp.
This is good served over rice or even just with a green salad and crusty bread to dip in the juice.

MARDI GRAS SHRIMP
1/2 cup olive oil
1 tablespoon soy sauce (I prefer low sodium)
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons Creole seasoning
Dash of cayenne pepper or to taste
1 pound large shrimp, peeled and deveined

Mix all ingredients, except the shrimp, in a 9 x 13 inch baking dish. Add shrimp and coat well with the sauce. Let it marinate for 1 hour. Preheat oven to 450 degrees. Bake until the shrimp are cooked, stirring a few times, about 10 minutes. Garnish with lemon slices when you serve the shrimp.

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