Hot & Spicy Shrimp
Hot and Spicy Shrimp recipe
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | butter |
|
| ¼ | cup | peanut oil |
|
| 3 | cloves |
garlic
chopped |
*
|
| 2 | tablespoons | rosemary leaves |
|
| 1 | teaspoon |
basil
chopped |
*
|
| 1 | teaspoon |
thyme
chopped |
*
|
| 1 | teaspoon |
oregano
chopped |
|
| 1 | small |
hot chili peppers
chopped |
*
|
| 2 | tablespoons |
cayenne pepper
ground |
|
| 2 | teaspoons |
black pepper
fresh, ground |
|
| 2 | each |
bay leaves
crumbled |
*
|
| 1 | tablespoon | paprika |
|
| 2 | teaspoons | lemon juice |
|
| 2 | pounds |
shrimp
raw, in their shells |
|
|
salt
to taste |
*
|
Directions
Shrimp should be of a size to number 30 to 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.
When the shells are crisp it is a pleasure to eat the shrimp with their shells on.
This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone.
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