azscoob
Brewpub coming soon!
I have been making this shrimp dish for about 15 years now and despite the fact that it could very well stop my heart, it is fantastic! I figure that others on here may also enjoy expanding their waistline with this one.
2 lbs of raw shell-on or tail-on shrimp whichever you prefer or is on sale
1 lb butter (yes, 1 lb!)
1/4 cup olive oil
3-5 cloves of garlic, crushed then minced up
2 tbsp dried rosemary
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1-2 tbsp Cayenne pepper (1 tbsp for less spicy)
1-2 tsp black pepper (1 tsp for less spicy)
2 whole bay leaves
1 tbsp paprika
2 tsp fresh lemon or lime juice, whichever you prefer
salt to taste, I use about 1-2 tsp or so
1-2 fresh crusty French bread loaves or something similar
Melt the butter in an oven safe pan, add olive oil and all seasonings minus the lemon/lime juice and simmer for 10 minutes on low heat.
Turn off the heat and let the seasoning mix rest for 20-30 minutes to let the flavors blend.
Preheat the oven to 450° while the seasonings rest.
Bring mixture back to a boil and add the lemon/lime juice and add the shrimp to the pan, stir until the shrimp just turn pink and place in the oven uncovered for 25 minutes for shell-on shrimp, 15 minutes for shell-off shrimp.
Remove from oven and let cool for 10 minutes or until no longer too hot to handle with your hands.
Serve in a bowl with some of the broth and a nice chunk of crusty bread, (I simply dump it all into a large serving bowl with a fresh loaf of bread on the side and everyone just digs in) peel and eat them with your hands and sop up all that great flavor with the bread, make a mess and enjoy!
The seasonings:
Resting the seasonings:
The thawed raw shrimp: (2 lb bag of frozen shrimp from Costco)
Ready to clog your arteries:
2 lbs of raw shell-on or tail-on shrimp whichever you prefer or is on sale
1 lb butter (yes, 1 lb!)
1/4 cup olive oil
3-5 cloves of garlic, crushed then minced up
2 tbsp dried rosemary
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1-2 tbsp Cayenne pepper (1 tbsp for less spicy)
1-2 tsp black pepper (1 tsp for less spicy)
2 whole bay leaves
1 tbsp paprika
2 tsp fresh lemon or lime juice, whichever you prefer
salt to taste, I use about 1-2 tsp or so
1-2 fresh crusty French bread loaves or something similar
Melt the butter in an oven safe pan, add olive oil and all seasonings minus the lemon/lime juice and simmer for 10 minutes on low heat.
Turn off the heat and let the seasoning mix rest for 20-30 minutes to let the flavors blend.
Preheat the oven to 450° while the seasonings rest.
Bring mixture back to a boil and add the lemon/lime juice and add the shrimp to the pan, stir until the shrimp just turn pink and place in the oven uncovered for 25 minutes for shell-on shrimp, 15 minutes for shell-off shrimp.
Remove from oven and let cool for 10 minutes or until no longer too hot to handle with your hands.
Serve in a bowl with some of the broth and a nice chunk of crusty bread, (I simply dump it all into a large serving bowl with a fresh loaf of bread on the side and everyone just digs in) peel and eat them with your hands and sop up all that great flavor with the bread, make a mess and enjoy!
The seasonings:
Resting the seasonings:
The thawed raw shrimp: (2 lb bag of frozen shrimp from Costco)
Ready to clog your arteries:
