| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Cajun |
Cajun, Main dish, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter |
| 1/4 |
c |
Peanut oil |
| 3 |
|
Cloves garlic, chopped |
| 2 |
tb |
Rosemary |
| 1 |
ts |
Chopped basil |
| 1 |
ts |
Chopped thyme |
| 1 |
ts |
Chopped oregano |
| 1 |
|
Small hot pepper chopped OR |
| 2 |
tb |
Ground cayenne pepper |
| 2 |
ts |
Fresh ground black pepper |
| 2 |
|
Bay leaves, crumbled |
| 1 |
tb |
Paprika |
| 2 |
ts |
Lemon juice |
| 2 |
lb |
Raw shrimp in their shells |
|
|
Salt |
INSTRUCTIONS
Shrimp should be of a size to number 30-35 per pound. Melt the butter and
oil in a flameproof baking dish.
Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and
bring to a boil. Turn the heat down and simmer 10 minutes, stirring
frequently. Remove the dish from the heat and let the flavors marry at
least 30 minutes. This hot butter sauce can be made a day in advance and
refrigerated.
Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook
over medium heat until the shrimp just turn pink, then bake in the oven
about 30 minutes more. Taste for seasoning, adding salt if necessary.
Nathalie Dupree writes of this recipe in her book "New Southern Cooking,"
"Shrimp taste better when cooked in their shells because the fat under the
shells preserves their flavor and tenderness. When the shells are crisp it
is a pleasure to eat the shrimp with their shells on. This rich butter
sauce cries out to be sopped up with crusty bread once the shrimp are
gone."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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