Steve
Chef Boyardee
Posts: 21
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Post by Steve on Jan 5, 2010 20:59:01 GMT -5
Unfortunately it doesn't transfer over to the grill but still good
1 cup butter 1 cup vegetable oil 2 tsp. finely minced garlic 4 whole bay leaves, crushed fine 2 tsp. crushed dried rosemary leaves ½ tsp. dried basil ½ tsp. oregano ½ tsp. salt ½ tsp. cayenne 1 Tbs. paprika ¾ tsp. freshly ground black pepper 1 tsp. fresh lemon juice 2 lb. whole fresh shrimp in the shell
1. In a heavy saucepan, melt the butter, then add the oil and mix well. 2. Add all the other ingredients except the shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil. 3. Reduce the heat to low and simmer for 7-8 minutes, stirring frequently, them remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. 4. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. 5. Cook over medium heat for 6-8 minutes, or just until the shrimp turn pink. 6. Put the pan in a preheated 450 oven and bake for 10 minutes. 7. Serve equal portions of shrimp with about ½ cup of sauce ladled over each one.
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