Barbequed Shrimp
Ingredients
4 pounds raw shrimp, (cleaned and de-veined) well rinsed and drained
8 ounces (2 sticks) unsalted butter
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon Essence (recipe follows)
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, cut in half and their juice
1 large loaf crusty French bread
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Instructions
Preheat the oven to 350º.
Rinse, and clean the shrimp under cold running water and let drain.
Spread in 1 layer in a largefrying pan. (I use my electic frying pan.)
Melt the butter in a large saucepan.
Add the remaining ingredients, except the shrimp and bread, and stir to mix well.
Remove from the heat and pour over the shrimp. Cover and simmer until the
shrimp are pink and cooked through, 10 to 20 minutes, stirring occasionally to keep the shrimp from drying out.
Remove from the oven and pour into a large serving bowl, or individual bowls.
Essence:
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup (You can find Emeril's Essence in most groceries to make life easier.)
Note: Emeril says to bake this 30 to 40 minutes at 350 degrees. DON'T DO IT! you'll have dried out shrimp.
I find it best to just cook this in an electric frying pan.