This is a fun shrimp dish. It tastes good, it is easy, and it is quick clean-up. However, it turns out that we really, really dislike the peel-and-eat method. I find it icky that there are little shrimp legs staring at me, and the whole thing is very messy and the shrimp is hot and then there are bits of shell all over the place and it's just bleh. We strongly prefer buying pre-peeled shrimp!
If you are a fan of peel-and-eat shrimp, this is a great recipe to try because it really is very tasty. We just don't like having to deal with the unpeeled shrimp!
New Orleans Style Shrimp
Cooking Light, 4/07
Peel these at the table, and serve with a slice of crusty baguette.
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
Yield: 4 servings