Hot And Spicy Shrimp Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Butter,
1/4 cup: Peanut oil,
3 each: Cloves garlic, chopped
2 T: Rosemary,
1 t: Chopped basil,
1 t: Chopped thyme,
1 t: Chopped oregano,
1 each: Small hot pepper chopped OR,
2 T: Ground cayenne pepper,
2 t: Fresh ground black pepper,
2 each: Bay leaves, crumbled
1 T: Paprika,
2 t: Lemon juice,
2 lbs: Raw shrimp in their shells,
Salt,
Directions:
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."
Source from luhu.jp
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."
Source from luhu.jp