Recipe by Crabzilla
We make this at least once a month. I think it is originally from long, long ago Bon Apetit magazine, I clipped out the recipe and have it pasted in a cooking scrap-book. Prep time does NOT include peeling and deveining the shrimp as many stores now sell shrimp all cleaned up for you and ready to prepare! Prep time DOES include time for marinating. Keep in mind, many Creole and Cajun Seasonings can be salty, so you may want to adjust for that in regards to the recipe in general or the use of soy sauce!
Top Review by tmbillustration
Too salty, but it's the first time I made it and I followed the recipe to the letter so I will take heed next time and probably only use 1 tablespoon of the seasoning and less (maybe half) soy sauce (I did use the low sodium type). The cooking time was perfect, the shrimp were very nicely done. I did save the leftover olive oil to dip bread in later, I really liked the taste of the bread in the oil, but the shrimp themselves really soaked up too much salt. My husband didn't like it at all...I really want to try it again and will make some for myself and my mom in the future.
- 1⁄2 cup olive oil
- 2 tablespoons cajun seasoning or 2 tablespoons creole seasoning
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly chopped parsley
- 1 tablespoon honey
- 1 tablespoon soy sauce (depending on what seasoning you use, you may omit the soy sauce or use low sodium)
- 1 pinch cayenne pepper
- 1 lb uncooked large shrimp, shelled and deveined
- lemon wedge (to garnish)
- French bread
Directions See How It's Made
- Combine first seven ingredients in a 9x13 inch baking pan.
- Add shrimp and toss to coat.
- Refrigerate and let marinate for about an hour.
- Preheat oven to 450 degrees.
- Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.
- Garnish with lemon wedges and serve shrimp with a loaf of French bread.