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A good friend from New Orleans cooked this for me one night and it became my meal of choice for those decadent days.


  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 4 whole bay leaves, finely crushed
  • 2 teaspoons dried rosemary leaves, finely crushed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon paprika
  • 2 teaspoons freshly squeezed lemon juice
  • 2 pounds large shrimp, head on, in the shell
  • Coarse salt and freshly ground black pepper
  • Crusty baguette, for serving


  • In a heavy-bottomed oven proof saucepan over medium heat, combine butter and oil
  • Add garlic, bay leaves, rosemary, basil, oregano, thyme, salt, red pepper, paprika and lemon juice
  • Cook, stirring constantly, until sauce begins to boil
  • Reduce to low, and simmer, stirring frequently, for 7 to 8 minutes
  • Add shrimp, and toss to coat
  • Cook shrimp, stirring, over medium heat until shrimp turns pink, about 4 minutes
  • Taste and adjust for seasoning with salt and pepper
  • Serve immediately with crusty baguette

Categories: Cajun  Dinner  Main Dish  Shellfish  Southern US 
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