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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Not really barbequed and not low fat, but a sinfully pleasant way to savor fresh shrimp that is super easy and downsizes easily. I adapted this recipe from I Want Dat Cajun Cookbook by Remy, a gift from my Southern Louisiana uncle. Remy said that when served in restaurants, you are given a large bib to protect your neck and clothes, then hot wet towels to clean up after. Put a bowl on the table for discarded shells. I couldn't get it to post correctly, but the recipe calls for 5 to 6 pounds of large shrimp. Ingredients:
1/2 lb butter |
6 lbs large shrimp, unpeeled |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
4 bay leaves |
3/4 cup olive oil |
2 tablespoons cajun seasoning |
2 tablespoons garlic, minced |
6 teaspoons rosemary |
3/4 cup fresh lemon juice |
hot french bread |
Directions:
1. Melt butter in sauce pan. Sprinkle shrimp with salt, black and cayenne peppers to taste and mix well.
2. Spread bay leaves around the bottom of a large baking pan. Place seasoned shrimp in the pan no more than 2 layers deep.
3. Add olive oil, Cajun seasoning, garlic, rosemary leaves and lemon juice to the melted butter. Stir well to blend and pour over shrimp.
4. Bake uncovered at 350 degrees about 30 minutes. Let cool until shrimp can be handled easily.
5. Peel and eat shrimp, dipping chunks of hot French bread in the wonderful butter sauce as you go.
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