Prep 10 mins
Cook 30 mins
Not really barbequed and not low fat, but a sinfully pleasant way to savor fresh shrimp that is super easy and downsizes easily. I adapted this recipe from "I Want Dat Cajun Cookbook" by Remy, a gift from my Southern Louisiana uncle. Remy said that when served in restaurants, you are given a large bib to protect your neck and clothes, then hot wet towels to clean up after. Put a bowl on the table for discarded shells. I couldn't get it to post correctly, but the recipe calls for 5 to 6 pounds of large shrimp.
- 1⁄2 lb butter
- 6 lbs large shrimp, unpeeled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 4 bay leaves
- 3⁄4 cup olive oil
- 2 tablespoons cajun seasoning
- 2 tablespoons garlic, minced
- 6 teaspoons rosemary
- 3⁄4 cup fresh lemon juice
- hot French bread
- Melt butter in sauce pan. Sprinkle shrimp with salt, black and cayenne peppers to taste and mix well.
- Spread bay leaves around the bottom of a large baking pan. Place seasoned shrimp in the pan no more than 2 layers deep.
- Add olive oil, Cajun seasoning, garlic, rosemary leaves and lemon juice to the melted butter. Stir well to blend and pour over shrimp.
- Bake uncovered at 350 degrees about 30 minutes. Let cool until shrimp can be handled easily.
- Peel and eat shrimp, dipping chunks of hot French bread in the wonderful butter sauce as you go.