| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Cajun |
Cajun, Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter |
| 1/4 |
c |
Peanut oil |
| 3 |
|
Cloves garlic, chopped |
| 2 |
T |
Rosemary |
| 1 |
t |
Chopped basil |
| 1 |
t |
Chopped thyme |
| 1 |
t |
Chopped oregano |
| 1 |
|
Small hot pepper chopped OR |
| 2 |
T |
Ground cayenne pepper |
| 2 |
t |
Fresh ground black pepper |
| 2 |
|
Bay leaves, crumbled |
| 1 |
T |
Paprika |
| 2 |
t |
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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