BARBECUED SHRIMP-Stephen & Martin's
Source of Recipe
Stephen & Martin's, New Orleans
List of Ingredients
Marinade:
3 1/2 c. olive oil
1 c. fresh lemon juice
1/2 c. liquid brown sugar (or 1/4 c. dried)
3 TBS. Worcestershire
2 TBS. dried oregano
2 TBS. dried thyme
2 TBS. garlic powder
2 TBS. salt
2 TBS. black pepper
1 TBS. hot pepper sauce
1 TBS. ground red pepper (or cayenne)
2 tsp. rosemary
1 tsp. poultry seasoning
3 bay leaves
6 lbs. large shrimp, unshelled
1 1/2 c. clarified butter, melted
1 c. dry vermouth
Lemon slices & parsley for garnish
Recipe
Combine marinade ingredients in large bowl and let stand at room temperature for several hours or overnight. Divide shrimp between 2 large deep skillets. Pour marinade over, dividing evenly. Add 3/4 c. clarified butter to each skillet. Place over low heat & cook, stirring occasionally, just until shrimp are pink, about 15-20 minutes. Add 1/2 c. vermouth to each skillet and cook 3 minutes. Ladle into serving bowls. Garnish w/lemon & parsley sprigs if desired.
Serve immediately, preferable with hot French bread for dipping up the juices.
Makes 6 to 8 main course servings.
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