Gulf Barbecue Shrimp
SouthernSeafoodEasy20 minBy Northstar
Ingredients
Servings
4
- 2 garlic cloves, smashed
- 2 bay leaves
- 3 lb fresh Gulf shrimp with heads on, 20-25 count
- 0.3 cup lemon juice
- 0.8 lb salted butter
- 0.3 lb margarine
- 2 tsp paprika
- 2 tbsp coarse black pepper
- 4 slice toasted French bread for serving
Instructions
- 1
Preheat oven to 300 degrees F.
- 2
Use the garlic cloves to wipe the inside of a baking pan large enough to hold all the shrimp. Squeeze well to release garlic oil. Discard garlic but leave loose bits. Place bay leaves at the bottom of the pan.
- 3
Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping.
- 4
Douse the shrimp with lemon juice.
- 5
Cut the butter and margarine into cubes and distribute over the shrimp. Sprinkle with paprika.
- 6
Liberally sprinkle black pepper over the shrimp to cover them completely.
- 7
Bake for 15 minutes, checking for doneness — when the meat pulls away from the shells, they are done.
- 8
Serve in soup plates with lots of the sauce and toasted French bread.
Tags
southernamerican