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Main Dish > Shark's New Orleans Style Shrimp

• 4 lbs. unpeeled fresh raw Large Shrimp
• 1 stick Butter
• ½ cup Olive Oil
• ¼ cup Chili Sauce (I use Acme Chili Sauce but Heinz 57 is good too)
• ¼ cup Worcestershire Sauce
• 2 tablespoons Lemon Juice
• 4 Garlic Cloves, chopped
• 2 tablespoons Cajun or Creole Seasoning (you can Mix: ground Cumin, Chili Powder and Smoked Paprika together instead, if you like)
• 1 teaspoon Paprika (you still need this Paprika, even if you used it above)
• 1 teaspoon Oregano
• 1 teaspoon Ground Red Pepper (like you use on pizza…you can tone it down with ½ teaspoon, if you want)
• 2 tablespoons Valencia-brand Mexican Hot Sauce (I swear by Valencia and it’s sold everywhere…..Valencia is not as HOT as Tabasco but very flavorful. So if you use Tabasco, use ½ to 1 teaspoon, especially for Gringos)

• Place Shrimp in Large Ziploc-type freezer bag and set aside.
• Combine Butter and ALL Ingredients in a saucepan over low heat (i.e. cook slowly), stirring until butter melts.
• Remove from heating surface and let Mixture cool for about 25 minutes. (Don’t pour over Shrimp any earlier!)
• Pour Mixture into bag of Shrimp and Seal.
• Place this bag in glass bowl in refrigerator to Chill, (Turn every 30 minutes for first 2 hours)
• Place in fridge overnight (or minimum of 2 hours, if you can’t wait longer) making sure it’s evenly marinated in bag.

• In a Large Sheet Pan, pour the Shrimp and its Sauce.
• Bake uncovered in one layer for 20 mins at 400F. (Turn everything with a spatula at the 10 min mark)
• Serve in a Bowl along with Corn Fritters/Cornbread (or Crusty Bread)

January 27, 2016 | Unregistered CommenterMark Allston