1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup worcestershire sauce
1 tbsp salt
1 tbsp coarsely ground pepper
1 tsp dried rosemary
1/8 tsp ground red pepper
1 tbsp hot sauce
3 garlic cloves, minced
2 1/2 lb unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
1 fresh rosemary sprigs
Directions
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp
with cold water; drain well. Layer shrimp, lemon slices, and onion
slices in an ungreased 13x9x2-inch baking dish. Pour butter mixture
over shrimp. Bake uncovered, at 400 for 20 to 25 minutes or until
shrimp turn pink, basting occasionally with pan juices. Garnish with
fresh rosemary sprigs, if desired.
Servings: 6 servings
Alabama-Style Shrimp Bake Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Experts have found proof that recipes existed way back into the far past, at least as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs made use of many different spices, including a few that are still present in modern kitchens like bay, fennel and parsley. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new foods and spices led to an eruption in manuscripts on food, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the best banquets, and as a consequence, cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Alabama Style Shrimp Bake recipe.
