Total Time
55mins
Prep 15 mins
Cook 40 mins

This recipe is from my friend Linda, who has gone to JazzFest since I have known her. This is such a flavorful dish and the French bread is a must for sopping up the delicious sauce. I served this with Chicken and Sausage Gumbo for a birthday dinner, and everyone loved it.

Ingredients Nutrition

Directions

  1. Peel and butterfly shrimp (leaving on tail), set aside. Melt butter, add oil, paprika, oregano, thyme, lemon juice, cayenne, black pepper, pepper flakes, and garlic.
  2. Bring to a boil.
  3. Whisk in chicken broth, let stand for 30 minutes. Remove from heat. (Sauce can be prepared ahead of time.)
  4. Return shrimp to pan and cook until done. Serve with French bread on the side to dip in juice.