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1 hours
Prep: 10 minutes
Cook: 50 minutes
955 calories per serving view nutrition facts
4-6 servings
suggest servings
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| 1 | pound | butter | |
| 2 | teaspoons | black pepper | fresh, ground |
| 1/4 | cup | peanut oil | |
| 2 | each | bay leaves | crumbled |
| 3 | cloves | garlic | peeled and minced |
| 1 | tablespoon | paprika | |
| 2 | tablespoons | rosemary leaves | |
| 2 | teaspoons | lemon juice | |
| 1 | teaspoon | basil | chopped |
| 2 | pounds | shrimp, raw | in shells |
| 1 | teaspoon | thyme | chopped |
| 1 | x | salt | to taste |
| 1 | teaspoon | oregano | chopped |
| 1 | small | hot chili peppers | chopped, or 2 tablespoons cayenne pepper |
Shrimp should be of a size to number 30-35 per pound.
Melt the butter and oil in a flameproof baking dish.
Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil.
Turn the heat down and simmer 10 minutes, stirring frequently.
Remove the dish from the heat and let the flavors marry at least 30 minutes.
This hot Butter Sauce can be made a day in advance and refrigerated.
Preheat the oven to 450F.
Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more.
Taste for seasoning, adding salt if necessary.
| % Daily Value* | |
| Total Fat 106.0g | 163% |
| Saturated Fat 61.0g | 304% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 657mg | 27% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 74% | Vitamin C | 9% | |
| Calcium | 7% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Our story opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the ...
Really liked this recipe . Saved my a trip to the book store for buying a German cook book. Thanks!
This is a very delicious side-dish, roasted fresh corn kernels are tossed by basil and shallot vinaigrette, it is one of the most excelllent summer dish.
