Preheat oven to 400 F. Mash together butter, Creole seasoning, lemon pepper, rosemary Tabasco sauce, and lemon juice. Arrange shrimp in baking dish and spread with seasoned butter. Bake for 5 to 6 minutes, or until bubbling hot. Serve hot, with toast points or French bread. NOTES : Shrimp can be spread with seasoned butter, refrigerated up to 8 hours in advance and heated just before serving. . This dish doubles as an appetizer or entree and is a creation of the Peohe Restaurant in Coronado. . Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com . Recipe by: Peohes Restaurant (Chile Pepper 2/98) Posted to KitMailbox Digest by "Art Guyer"
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 328 (100%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 97.5mg||30 %|
|Sodium 262.7mg||9 %|
|Potassium 21mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.5g|
|Protein 0.5g||1 %|
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Calories per serving: 328
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