This has been one of my favorite 'go-to' recipes for over 30 years. I usually tweak recipes over the years, but I haven't changed this one since this first time I put it together. It is spicy, so if you are preparing this for folks with a delicate palette, I would ease up on the tabasco, cayenne and garlic.
Course: Main Course, Seafood
Keyword: Cajun, Shrimp
Ingredients
3lbsjumbo or large unpeeled shrimp
12tbsunsalted butter2 sticks
½cupolive oil
¾cupdry white wine
½cupfresh parsleychopped
¼cupFRESH garlicchopped
¼cupWorcestershire sauce
2tsptabasco
2 tspcayenne pepper
2tbsprosemary
1largelemonthinly sliced
Instructions
Preheat oven to 375°F. Place butter, olive oil, white wine, parsley, garlic, Worcestershire, Tabasco and cayenne in deep cast iron skillet or dutch oven and set in oven until the butter has just melted.
Add shrimp to the skillet/dutch oven and
Top with lemon slices.
Bake 15-30 minutes, stirring occasionally until shrimp are bright pink. Place skillet in center of table. Let guests peel their own shrimp. Supply plenty of bread for dunking in the spicy buttery juices that collect in the bottom of the pan. Give each person a small bowl of juice to dunk their bread in. (Don't forget big thirsty towels for everyone, these are messy to eat)