© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Miss V
1 cup salted butter
1 cup vegetable oil
2 teaspoons finely minced garlic
4 whole bay leaves, crushed fine
2 teaspoons dried rosemary, crushed
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon cayenne
1 tablespoon paprika
¾ teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
2 pounds whole fresh shrimp in the shell
Preheat oven to 450°F.
In a heavy oven safe sauté pan melt the butter then add the oil and mix well. Add all the other ingredients, except the shrimp, and cook over medium heat, stirring constantly until the sauce begins to boil. Reduce heat to low and simmer for 7 or 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.
Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink, then put the an in a preheated 450°F oven and bake for 10 minutes.
Serve equal portions of shrimp with about ½ cup of sauce ladled over each one.