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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A delicious recipe that was found in a family cookbook that has been passed down. I debated if I should post this or not just because it is our families recipe that has been passed down but I decided it would be wrong not to share it. Not too spicy like some Southern BBQ Shrimp recipes. The recipe calls for shrimp in the shell, this is to hold the flavor in but I like to devein them so just do whatever you prefer. Ingredients:
1 cup butter |
1 cup vegetable oil |
4 minced garlic cloves |
4 bay leaves, crushed |
2 teaspoons dried rosemary leaves, crushed |
1/2 teaspoon dried basil |
3 -4 lbs fresh shrimp, deheaded in the shells (the larger the better) |
1 teaspoon salt |
1/2 teaspoon cayenne |
1 tablespoon paprika |
1 tablespoon fresh ground pepper |
1 lemon, juice of |
1/2 teaspoon oregano |
Directions:
1. Preheat oven to 450 degrees.
2. In a large sauce pan melt the butter.
3. Add oil and mix well.
4. Add all the other ingredients except the shrimp and cook over medium heat, stirring constantly until the sauce begins to boil.
5. Reduce heat to low and simmer 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand uncovered, at room temperature for at least 30 minutes.
6. Add the shrimp to the sauce, mix thoroughly and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or until the shrimp turns pink.
7. Put the pan in the oven or transfer to a baking dish and cook for 10 minutes.
8. Serve with 1/2 cup of sauce over each portion.
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