This low-country recipe with butter, lemon juice and a whole bunch of seasoning is always a crowd pleaser, so invite lots of friends when serving.
1 1/2 quart water
1/4 cup distilled vinegar
1/2 lemons, cut into thin slices
2 cloves garlic, smashed
5 tablespoons Old Bay seasoning
1/2 teaspoon peppercorns
1 1/2 teaspoon salt
1 1/4 teaspoon cayenne pepper
4 bay leaves, crumbled
2 pounds large shrimp, in their shells
1/2 pound butter
4 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the shrimp to the pot. Cover and bring back to a boil. Continue boiling, partially covered, for 1 to 2 minutes, or until the shrimp are just done and they turn pink. Drain.
In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon of salt and 1 teaspoon of cayenne.
Divide the sauce among individual small bowls. Serve the shrimp with the butter dipping sauce. Let everyone peel their own shrimp.
lindatn
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
July 5, 2013
Overall this was a good recipe but I thought that the butter sauce didn't really need the lemon. Would have preferred it just spicy not also lemony.
July 12, 2007
I loved it. We had been looking for the recipe forever. Glad we found it.