|
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Butter
1/4 cup Peanut oil
3 Cloves garlic -- chopped
2 tablespoons Rosemary
1 teaspoon Chopped basil
1 teaspoon Chopped thyme
1 teaspoon Chopped oregano
1 Small hot pepper chopped OR
2 tablespoons Ground cayenne pepper
2 teaspoons Fresh ground black pepper
2 Bay leaves -- crumbled
1 tablespoon Paprika
2 teaspoons Lemon juice
2 pounds Raw shrimp in their shells
Salt
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.
|