Cajun Barbecue Shrimp
You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil.
- 1 cup (2 sticks) butter
- 1/2 cup vegetable oil
- 1/2 cup chicken broth (canned is fine)
- 4 teaspoons finely minced garlic
- 5 whole bay leaves, torn into pieces
- 4 teaspoons dried rosemary, crushed
- 1 teaspoon dried sweet basil
- 1 teaspoon Greek oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon (or more) cayenne pepper
- 4 teaspoons paprika
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 pounds whole fresh shrimp in the shell (with heads if possible)
- In a heavy sauté pan or saucepan melt the butter, then add the oil and mix well.
- Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil.
- Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.
- Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink.
- Add the broth, shaking the pan back and forth to mix.
- Preferably, place the pan into a preheated 450 degrees F oven and bake for 10 minutes. Or simmer loosely covered on the stovetop for about 5 or 10 minutes.
- Serve equal portions of shrimp with about 1/2 cup of the sauce ladled over each one.
Yield: 5 generous (nearly 1/2 pound) servings