Saturday, August 25, 2007

One fine shramp recipe

The following recipe, which is on Joltin' Django's menu for tomorrow night, comes from former U.S. Rep. Billy Tauzin's cookbook, Cook and Tell (now out of print). Any feller who loves shrimp will love this recipe:

Barbequed Shrimp


1 cup unsalted butter
1/2 cup extra virgin olive oil
2 tsp garlic -- finely minced
4 whole bay leaves -- finely crushed
2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp coarse salt
cayenne pepper -- to taste
1 tbsp paprika
1/2 tsp freshly ground black pepper
1 tsp lemon juice -- freshly squeezed
2 lb large shrimp -- in the shell w/head


Pre-heat oven to 450°F.

In a heavy bottomed, ovenproof saucepan, melt butter and add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne, paprika, pepper and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low, and simmer, stirring frequently, 7-8 minutes.

Remove from heat, and let stand at room temperature for at least 30 minutes.

Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6-8 minutes.

Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette.

Tauzin's recipe says this'll serve 10 "as an appetizer." This dish is so very rich, however, it can hold its own as a main dish.

Invite a couple of your very best friends over and serve up some barbequed shrimp with corn on the cob, fresh green beans, and a crusty baguette. Be sure plenty of Abita Beer is on hand to wash it all down.

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