6 T butter
2 T Worcestershire sauce
3 cloves garlic, minced
1 T Old-Bay
1/8 t. cayenne
1/3 c. lemon juice (the juice of one large lemon)
black pepper to taste
1.5 lbs shrimp, shells on. Maybe even 2 lbs.
Melt all ingredients, sans shrimp, together in a pot.
Add shrimp and toss to coat.
Spread shrimp on baking sheet and broil in oven 2.5 minutes each side.
Serve over unsalted yellow grits.
We really aren't weak when it comes to flavors, and Old Bay is an aphrodisiac to Preston, but the original recipe was so intense it tasted like a pretty intense Indian dish rather than Southern seafood.
1 comment:
I forgot to take a picture of mine! But we were very pleased with how it turned out. I tweaked New Orleans food guru Tom Fitzmorris's recipe until it looked something like this:
1 lb fresh shrimp with heads on
2-3 Tbs. lemon juice
1 tsp. Worcestershire sauce
1/4 cup dry white wine
2 cloves garlic, chopped
1/2 small vidalia onion, diced
tons of ground black pepper
1/4 tsp. salt
6 T butter
1 tsp. paprika
a few dashes of tabasco
chopped parsley
Place shrimp in a saucepan, cover with lemon, Worcestershire sauce, wine, garlic, and onion. Cook over medium heat until liquid boils and shrimp begin to turn pink. Add lots and lots of pepper-- be bold! After another minute or two, add the paprika, salt, and hots sauce. Lower the heat and add butter, a tablespoon or two at a time, so that the sauce becomes creamy and orange. Toss in parsley just before serving.
I made some rolls and cheese grits for ours, but I'd recommend following tradition and using a nice loaf of crusty french bread to soak up all that sauce.
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