Recipe from Chef John Folse
36 (16-20 count) shrimp, head-on
1/2 lb. butter
1/4 c olive oil
1/4 c grated garlic
1/4 c minced purple shallots
1/2 c sliced green onions
3 T chopped basil
3 T chopped oregano
3 T chopped rosemary
2 T chopped thyme
1/2 Worcestershire sauce
1 c beer
salt and cracked black pepper to taste
Creole seasoning to taste
Louisiana hot sauce to taste
Preheat oven to 350°. In a 13”x 9” baking dish, spread shrimp out evenly. In a 1 qt sauce pot, heat butter and olive oil over medium high heat. Add garlic, shallots, green onions, basil, oregano, rosemary and thyme. Sauté 3-5 min. Blend in Worcestershire and beer. Pour hot mixture over shrimp. Season with salt, pepper, Creole seasoning and hot sauce. Over-season because shells will prevent meat from absorbing most flavors. Cook in oven 15 min or until shrimp are pink and curled. Stir once during cooking and don’t overcook, shrimp will become hard to peel. Place 6 shrimp in bowl with equal portion of herb butter sauce. Serve with New Orleans French Bread.
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