DOWN HOME CAJUN SHRIMP
This recipe is so delicious and so easy it is amazing.
I have made this for two and for twelve. The results are incredible. Everyone loves this dish and asks for the recipe.
We like our shrimp very spicy, so cut down on the hot sauce if you like it milder. You can increase the amounts to serve more people by multiplying the ingredients. Since the shrimps are in the shell it needs a lot of paper napkins.
For 2 servings:
1 sticks melted unsalted butter
2 TBS Worcestershire sauce
2 TBS cup fresh lemon juice
2 TSP ground black pepper
2 tablespoons TABASCO
3 cloves garlic, minced
1/2 tsp Cajun seasoning ( Emeril's Essence is what I use)
3/4 pound unpeeled jumbo shrimp 6 per person
1 lemon, thinly sliced
Preheat your oven to 400 degrees F.
In a heatproof baking dish, stir together the melted butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and Essence. Add shrimp in shell and mix.
Place lemon slices on top of shrimp
Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice.
I serve the shrimp in individual rimmed soup plates, covering with the sauce.
5 minutes before your shrimp are done, place a loaf of Italian or French bread in the oven.
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