Wednesday, April 27, 2011

Spicy Shrimp

1 ½ lbs Unpeeled Shrimp
¼ to ½ cup Olive Oil
Salt And Pepper, to taste
1-2 whole Lemons (juice Of)
¼ cup Worcestershire Sauce
½ stick Butter

Thoroughly rinse raw shrimp w/shells still on. Place the shrimp in a large baking pan in a single layer. Over top of the shrimp drizzle about ½ cup of extra virgin olive oil. Generously sprinkle pepper and kosher salt over top of the shrimp.  Squeeze the juice of 1-2 lemons over top of all of the shrimp. Drizzle Worcestershire all over the shrimp. Drizzle Tabasco sauce over the top to your desired temperature. Cut the butter into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.

Place the pan of shrimp under the broiler in your oven about 10 minutes until the shrimp are no longer translucent. This dish is meant to be shared family style on the pan you broiled the shrimp on.  Peel the shrimp as you eat them. Serve with bread because you need something to absorb all of the juices.

Adapted from the Pioneer Woman website (see the link for more detailed instructions and lots of pictures


Bag 1 - shrimp
Bag 2 - oil/juice/Worcestershire/seasoning mixture
Bag 3 - butter
Bag 4 - cheese bread sticks

Can be made from frozen.  Spread shrimp on a baking pan.  Mix contents of Bag 2 well then drizzle onto shrimp. Cut butter into pats and place on shrimp.  Cook as directed above. This is meant to be a fun, messy meal served family style, peel then eat.  Warm cheese bread sticks and use them to soak up the juices.  This recipe is called Spicy Shrimp, but I left out the Tabasco, so you can add it to taste. Also, I used Montreal Steak Seasoning instead of plain salt and pepper.

1 comment:

  1. Jen,

    We made this last night and it was delicious, thanks! I did the whole newspaper thing and I was curious to see if the kids would peel their own shrimp. Eli had to be convinced to eat his but Marin dug in with gusto.