April 30, 2011

I have been EXCITED to share these recipes with you all!  I prepared these in the past couple of weeks and, OH MY!  VERY good!  Are you planning a luncheon for Mother’s Day?  These would be DELICIOUS on your menu!  

You will most certainly want to file these away!  …..I PROMISE!  


2 pounds shrimp, unpeeled
1/2 cup butter, melted
1 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves garlic, crushed *( I substituted with the minced garlic you find in the produce section) 
1 heaping tablespoon Italian seasoning

Preheat oven to 350 degrees.  Arrange shrimp in a shallow casserole.  Combine all remaining ingredients.  Pour over shrimp.  Bake for 30 minutes or until done.  Serve in soup bowls. Dip toasted French bread in sauce.  Serves 4 to 6.  

Recipe Source: THE STAR OF TEXAS COOKBOOK: The Junior League of Houston

Available at:  AMAZON

*FLAIR TIP:  This would be DIVINE prepared for a SUPPER CLUB or an elegant special occasion meal.  SO GOOD!  

Picture Credit:  FOOD NETWORK



4 cloves garlic, crushed ( I substituted with the chopped garlic found in the produce section of grocery)
1 t. salt
1 t. pepper
1/2 teaspoon Tabasco sauce
1 cup soy sauce
1/2 cup olive oil
1 cup red wine
1 t. dried whole thyme
1 bay leaf

Mix marinade in a large shallow dish.  Marinade the tenderloin over night, turning occasionally.  Before baking, drain off marinade.  Place tenderloin in baking pan with no cover.  Bake at 425 for one hour, until meat thermometer reads 150 degrees.  * For more rare results, bake for 50 minutes. 

* Recipe Credit:  My own recipe collection

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