3 lbs. 21 count headless shrimp (peelings on)
2 sticks of butter - melted
2 tsp. creole seasoning
1 tsp. Worcestershire
1/2 tsp. Tabasco Sauce
1 tsp lemon & pepper seasoning
1/4 tsp. salt
1/2 tsp. garlic powder (more if you want)
1 onion cut in half and sliced thin
1/4 cup chopped fresh parsley
1/4 cup Italian Dressing (your favorite)
Heat the oven to 350ºF.
Rinse shrimp. You can leave the tail on or clip it off with a fish skinner right after the tail joint to allow seasonings to enter there too.
Mix all ingredients and let sit for about 15 minutes. In a baking pan, put shrimp and pour seasoning mixture over them. Stir them up real good to coat the shrimp with the seasonings.
Cover and cook for 45 minutes. Serve with hot french bread to sop up the gravy.
I just pop the whole shrimp (peel and all) in my mouth and suck the juices up. Then take it out of your mouth, peel and devour....!
Janine Guidry