So I googled Shrimp Dinners, and came across a blurb about Louisiana Style BBQ Shrimp. It said what the ingridients were and I gave it a crack.
But, just for shits and giggles, here is an actual recipe! Also, I put it over rice, since we didn't have any crusty bread, and that worked too.
- 2-3 pounds unpeeled shrimp
- 1 loaf crusty fresh bread, for dipping
- Wet Ingredients:
- 2 sticks real butter
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Dry Herbs:
- 4 bay leaves, crushed to a powder (or 1/4 teaspoon powdered)
- 2 teaspoons dried rosemary, powdered with the bay leaves
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 1 tablespoon paprika
- 1/2-1 teaspoon freshly ground black pepper
Serves / Yields8 appetizer servings
Preparation InstructionsCombine all the dry herbs and mix well. Simmer wet ingredients for the sauce on the stovetop. Add the dry herbs, stirring for about 6-7 minutes. Use a large enough pot for the shrimp to fit in a single layer.
Add the shrimp and bring to boil. Lower heat, and cook l0 minutes or more, stirring and lifting, till all are pink. Do not overcook.
Turn off heat, cover pan, and let sit to absorb the flavors for about 15 minutes.
If you prefer, you can bake the shrimp in a 400 degree oven until cooked through. Don't overcook them, they just have to be very hot throughout - too much will toughen. The longer they sit in the sauce, they better they become!