Wednesday, May 11, 2005

New Orleans-Style Shrimp

New Orleans-Style ShrimpNew Orleans-Style Shrimp (Adapted from CL)

3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper sauce
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4" slices
4 teaspoons butter, divided

In a large bowl, whisk together Worcestershire sauce, lemon juice, butter, rosemary, garlic, thyme, cayenne pepper sauce, black pepper and ground red pepper. Stir in the shrimp and lemon slices - cover and marinate in refrigerator for about 30 minutes.

Preheat oven to 425

Fold 4, 16" x 12", sheets of foil in half crosswise. Remove shrimp mixture from bowl - reserve marinade. Open the foil sheets back up and evenly divide the shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp and tightly crimp the foil to seal the edges - place on a large baking sheet.

Bake until the shrimp are done, about 10 to 20 minutes depending on how large your shrimp are - let stand for 5 to 10 minutes before serving. If you want, open the packets and peel the shrimp if you don't want to serve them with the shells on.

Makes 4 servings.

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  1. Hey Joe, the cake looks great! And the shrimp recipe is very close to the "barbecued shrimp" recipe we make in New Orleans, only I never used rosemary in mine. You even served it with the French bread for soaking up the garlicky butter and broth! Yum!

    Happy Thanksgiving!

  2. Dave - It's good to know that it is at least somewhat close! Happy Thanksgiving to you as well!