INGREDIENTS:
- 1 bag shrimp and crab boil
- 2 (12 oz.) cans beer or water
- 1 tbsp. Tabasco sauce
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. garlic powder
- Pepper to taste
- 3 tbsp. fresh lemon or lime juice
- 5 lb. fresh med. shrimp, shelled and deveined
- 1 c. unsalted butter, melted DIRECTIONS:
- Bring spice bag to boil in beer or water in large saucepan. Add
- the Tabasco and Worcestershire sauces, salt, garlic powder, pepper
- and lemon-lime juice. Simmer for 10 minutes to blend flavors.
- Arrange shrimp in an oven-proof casserole. Pour liquid over them.
- Pour melted butter over all. Bake at 350 degrees for 15 minutes,
- stirring twice. Yield: 20 appetizer servings.
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