Prep 20 mins
Cook 23 mins
This is not a meal for polite company! Shrimp cooked in their shells with lots of spicy, buttery sauce- talk about GOOD! Serve with lots of crusty French bread to sop up the delicious sauce and a side salad. This comes from the R.S.V.P. Letters to the Editor from an August 1983 issue of Bon Apetit. The recipe was requested from Stephens & Martin restaurant in New Orleans. Not sure if the restaurant is still there, but I'm glad I saved the recipe!
- 3 1⁄2 cups olive oil
- 1 cup fresh lemon juice
- 1⁄4 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dried oregano, crumbled
- 2 tablespoons dried thyme, crumbled
- 2 tablespoons minced garlic cloves
- 2 tablespoons salt
- 2 tablespoons fresh ground pepper
- 1 tablespoon hot pepper sauce
- 1 tablespoon red pepper
- 2 teaspoons dried rosemary, crumbled
- 1 teaspoon poultry seasoning
- 3 bay leaves
- 6 lbs large shrimp, heads off, unshelled
- 1 1⁄2 cups clarified butter
- 1 cup dry vermouth
- fluted lemon slice (garnish) (optional)
- parsley sprig (garnish) (optional)
- Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop).
- Divide shrimp between 2 large deep skillets.
- Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly.
- Add 3/4 cup clarified butter to each skillet.
- Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes.
- Add 1/2 cup vermouth to each skillet and cook 3 minutes.
- Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired.
- Serve immediately.