- September 09, 2020
- 6 pounds large shrimp, heads on (donâ€™t peel them)
- 2 sticks butter
- 3/4 cups olive oil
- 1/4 cup Worcestershire sauce
- Â¼ cup fresh lemon juice
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1Â½ teaspoons salt (or to taste)
- 1/2 teaspoon TabascoÂ® (or more, according to taste)
- 1 tablespoon rosemary leaves
- 1 teaspoon oregano leaves
Rinse the shrimp in cool water and drain. Spread the shrimp in a large shallow baking pan. In a saucepan, melt butter, then add the rest of the ingredients. Mix well. Pour sauce over shrimp and marinate for one hour. Bake at 325 degrees for 15 to 20 minutes. Stir a couple of times with a spatula. Do not overcook. Serve in a soup bowl with lots of hot French bread to sop up the sauce. Be sure to have some trays around on which to put shells and such. Be forewarned â€“ this can only be eaten with your hands.
To end your meal, I highly recommend our Gateau Na-Na---a pecan praline delight!
Another idea for dessert---if you can get your hands on Louisiana strawberries, slice, macerate (a big word for â€œsoakingâ€) them in brandy, add some fresh mint leaves and let all sit in the â€˜fridge for an hour or more, then plop them over vanilla ice cream and serve with our alligator cookies!
Hereâ€™s to spring!