Recipe ingredients
- 2 cloves garlic, smashed
- 2 bay leaves
- 6 pounds fresh Gulf shrimp with heads on
- 1/4 cup lemon juice
- 1 1/2 pounds salted butter
- 1/2 pound margarine
- 2 teaspoons paprika
- 1 newly-purchased 4-ounce can black pepper
Recipe method
- Preheat oven to 300 degrees F.
- Use the garlic cloves to wipe the inside of a baking pan big enough to hold all the shrimp.
- Squeeze it in there to get as much garlic oil as you can in there.
- Discard the garlic itself, but leave the little bits that came loose.
- Place two bay leaves at the bottom of the pan.
- Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping, in the baking pan.
- Douse the shrimp with the lemon juice.
- Cut the butter and margarine into cubes and distribute it atop the shrimp.
- Sprinkle it with the paprika.
- Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable black layer.
- Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them for doneness.
- Return the shrimp to the oven if necessary, but not much longer.
- Serve the shrimp in soup plates with lots of the sauce and toasted French bread.
Other sea recipes:
Barbecue shrimp recipe
|
