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Hot and Spicy Shrimp
1
1
3
2
1
1
1
1
pound butter
/4 cup peanut oil
cloves garlic, chopped
tablespoons rosemary
teaspoon chopped basil
teaspoon chopped thyme
teaspoon chopped oregano
small hot pepper, chopped, or
2
tablespoons ground cayenne pepper
2
2
1
2
2
teaspoons fresh ground black pepper
bay leaves, crumbled
tablespoon paprika
teaspoons lemon juice
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 450 degrees
F. 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. Sop up butter
sauce with crusty bread after the shrimp have been eaten.
Hot and Spicy Shrimp
97
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