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From:
Billy Tauzin, Louisiana congressman and author of ;Cook and Tell,; shares his recipe for barbecued shrimp, one of his Cajun specialties. This recipe is easy to prepare, requiring only a handful of spices. Billy prefers to use gulf shrimp; he finds them to be a sweeter and more tender variety. You can use any shrimp available to you, but it's preferabe to use whole, fresh shrimp with their heads on for more flavor.
Ingredients
Serves 10 as an appetizer
- 1 cup (2 sticks) unsalted butter
- 1/2 cup olive oil
- 2 teaspoons finely minced garlic
- 4 whole bay leaves, finely crushed
- 2 teaspoons finely crushed dried rosemary leaves
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarse salt
- Cayenne pepper, to taste
- 1 tablespoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
- 2 pounds large shrimp, in the shell and preferably with heads
- Crusty baguette, for serving
Directions
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Preheat oven to 450 degrees. In a heavy-bottomed ovenproof saucepan, melt butter; add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne pepper, paprika, black pepper, and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce heat to low, and simmer, stirring frequently, 7 to 8 minutes. Remove from heat, and let stand at room temperature for at least 30 minutes.
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Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette.
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