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Fiery Cajun Shrimp

This is a house favorite and if I tell friends I making it they are guaranteed to show up. I’ve been told that the sauce alone should be bottled and sold. The other night a guest was spooning the sauce onto his salad. The recipe comes from Paula Deen with minimal tweaks by yours truly.

I originally started looking for a recipe like this after tasting the Hot & Spicy Shrimp at Sally T’s in Monmouth Beach. I just had to try to make it at home. It comes pretty darn close. It’s very important to use unpeeled shrimp. The shrimp peels are what give the sauce a lot of its flavor. It’s a peel and eat party. Just hand out plenty of napkins.

INGREDIENTS

1 cup (2 sticks) butter, melted

1/4 cup Worcestershire sauce

1/8 cup lemon juice

2 Tbs. ground pepper

2 Tbs. hot sauce (recommended; Texas Pete)

4 cloves garlic, minced

2 tsp. salt

2 pounds unpeeled large shrimp

1 lemon, thinly sliced

Preheat oven to 400 degrees F.

Stir together the butter, worchstershire sauce, lemon juice, hot sauce, pepper, garlic and salt. Mix with shrimp in 9 x 13 glass baking dish. Place lemon slices on top. Bake uncoverd for 20 minutes stirring half way through.

Serve in a bowl with sauce and crusty bread for dipping. Heaven!

Saturday, January 12th, 2008, by Deborah Smith, Executive Editor and is filed under "Appetizers, Shrimp ". You can leave a response here, or send a Trackback from your own site.