This recipe came from some family members in Louisiana and our family just cant get enough it.
Easy to make and can be put together fairly quickly.
4 lbs Raw medium or large De-veined Shrimp in Shell thawed.
4 large whole lemons
1 of those concentrated lemon juice lemons or Lemon Juice in a bottle
3 sticks butter
1 Tablespoon ground Rosemary
3 Tablespoons Worcestershire Sauce
6 Tablespoons ground Black Pepper (I prefer 8 myself but heat isn’t an issue with our family)
2 Tablespoons Tabasco
3 cloves garlic, minced
2 teaspoons salt (sea salt if possible)
2 Loaves French Bread For when eating
Preheat oven to 400 degrees.
Slice two lemons 1/8th inch thick, and squeeze the remaining 2 of all juice. Do not worry about the pulp or seeds from squeezing.
Melt butter in a sauce pan and mix all ingredients (Except shrimp and sliced lemons) into the melted butter. Heat until just comes to a boil and remove from heat.
In a Baking Dish alternately layer raw shrimp and lemon slices.
(The shells add to the flavor and are a must to make this really as intended.)
Pour ingredients from saucepan over layered shrimp.
Bake in oven for 20 to 30 minutes or until all shrimp are red and not green.
Stir shrimp around at least once during cooking to ensure even cooking.
Do Not overcook or shrimp become rubbery.
Place cooked shrimp on plates and pour mixture (lemons and all) from baking dish into bowls to dip bread into (You really want to do this as it is Awesome).
Serve with French bread sections torn from loaf.
Guests peel shrimp shells with fingers and dip bread in sauce.
Have lots of paper towels around and a paper plate or something for the shells.
This is a full meal eaten with your fingers. No other side dishes required.
It is good reheated in a microwave till warm also the next day.
Increase Tabasco and Pepper to make warmer. Double or Triple for the real heat lovers.
This is the Tamed version.
Serves 4 or 2 really good eaters.