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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is from my friend Linda, who has gone to JazzFest since I have known her. This is such a flavorful dish and the French bread is a must for sopping up the delicious sauce. I served this with Chicken and Sausage Gumbo for a birthday dinner, and everyone loved it. Ingredients:
2 lbs shrimp, raw |
1/2 cup butter |
1/4 cup olive oil |
1/2 teaspoon black pepper |
4 garlic cloves, minced |
1 tablespoon paprika |
2 tablespoons lemon juice, fresh |
1/2 teaspoon cayenne |
1/2 teaspoon red pepper flakes |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh thyme, chopped |
1 tablespoon fresh oregano, chopped (or marjoram) |
1/2 cup chicken broth |
salt, to taste |
1 loaf french bread |
Directions:
1. Peel and butterfly shrimp (leaving on tail), set aside. Melt butter, add oil, paprika, oregano, thyme, lemon juice, cayenne, black pepper, pepper flakes, and garlic.
2. Bring to a boil.
3. Whisk in chicken broth, let stand for 30 minutes. Remove from heat. (Sauce can be prepared ahead of time.)
4. Return shrimp to pan and cook until done. Serve with French bread on the side to dip in juice.
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