*  Exported from  MasterCook  *
 
                            Hot and Spicy Shrimp
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cajun                            Main Dish
                 Fish                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Butter
      1/4  cup           Peanut oil
    3                    Cloves garlic -- chopped
    2      tablespoons   Rosemary
    1      teaspoon      Chopped basil
    1      teaspoon      Chopped thyme
    1      teaspoon      Chopped oregano
    1                    Small hot pepper chopped OR
    2      tablespoons   Ground cayenne pepper
    2      teaspoons     Fresh ground black pepper
    2                    Bay leaves -- crumbled
    1      tablespoon    Paprika
    2      teaspoons     Lemon juice
    2      pounds        Raw shrimp in their shells
                         Salt
 
 Shrimp should be of a size to number 30-35 per pound.
 Melt the butter and oil in a flameproof baking dish.
 Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring
to a boil.  Turn the heat down and simmer 10 minutes, stirring frequently.
 Remove the dish from the heat and let the flavors marry at least 30 minutes. 
This hot butter sauce can be made a day in advance and refrigerated.
 Preheat the oven to 450F.  Reheat the sauce, add the shrimp, and cook over medium
heat until the shrimp just turn pink, then bake in the oven about 30 minutes
more. Taste for seasoning, adding salt if necessary.
 Nathalie Dupree writes of this recipe in her book “New Southern Cooking,” “Shrimp
taste better when cooked in their shells because the fat under the shells
preserves their flavor and tenderness. When the shells are crisp it is a pleasure
to eat the shrimp with their shells on. This rich butter sauce cries out to be
sopped up with crusty bread once the shrimp are gone.”
 
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