Cajun BBQ shrimp
1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)
In a heavy saute pan or saucepan melt the margarine, then add the oil and mix
well. Add all the other ingredients except the shrimp and broth, and cook over
medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then
remove the pan from the heat and let it stand, uncovered, at room temperature
for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put
the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just
until the shrimp turn pink. Add the broth, shaking the pan back and forth to
mix. Preferably, place the pan into a preheated 450 deg F oven and bake for 10
minutes. OR simmer loosely covered on the stovetop for about 5 or 10 minutes.
Serve equal portions of shrimp with about 1/2 c of the sauce ladled over each
one. You will need bibs and lots of bread to sop up the sauce. Also, fingers are
a necessary eating utensil. A good side dish is quartered red new potatoes,
baked in olive oil, lemon juice, salt, pepper, and several bay leaves. A green
salad and bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.