5 Sauteéd Spicy Butter Shrimp

Saturday, March 6, 2010

I have been a busy girl.  This recipe is one of the best ways to prepare peel-and-eat shrimp, in my opinion.  I had a few pounds of beautiful tiger prawns and prepared them this way.

Here's what you'll need.

2 lb. fresh shrimp in the shells, heads removed
1 cup (2 sticks) salt butter
1 cup vegetable oil
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
3 cloves finely minced garlic

3/4 teaspoon freshly ground black pepper
1/2 + teaspoon cayenne (to taste - this makes it just very mild)
4 bay leaves, finely crushed
1 Tablespoon paprika
2 teaspoon rosemary, crushed with a mortar and pestle
fresh lemon juice to taste

Melt the sticks of butter over medium heat with the oil in a 3 to 4 quart heavy saucepan or sauté pan, then stir to mix.

While the butter is melting, crush your rosemary (I do it with the salt to help it along.)



Then get all your herbs and spices ready to go.  

Add all the remaining ingredients except the garlic and shrimp.

Cook, stirring constantly, until the sauce comes to a boil. A certain line from Hamlet seems to be appropriate at this point.

Reduce the heat a bit and simmer for 8 minutes, stirring frequently. Remove the pan from the heat, and at this point add your garlic and allow to stand, uncovered, at room temperature for about 30 minutes, stirring once or twice.

Enter: SHRIMP.  Gosh, aren't these lovely?  I bought these fresh and de-veined.  Thank goodness.

To cook the shrimp, return the pan of sauce to medium heat and cook when the sauce is well heated, about 3
minutes, stir once and add the shrimp. 

Cook for 5-7 minutes, just until the shrimp turn pink, stirring frequently but gently with a spoon. 

Remove the pan from the heat and place in a preheated 450 degree F oven for 10 minutes.

Oven baking it makes the shrimp shells really crispy on the outside (not that you'll eat those, but makes for easy shell removal) and the herbs and spices to really get in there and on them.

To serve, just pile on a plate and dish up some of that delectable sauce for dipping into.  If you skim off the clarified oil on the top, you can even make it into a cream sauce and serve over fettucine (I have done that before, marvelous!)

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Kimberly said...

As soon as I have all of my pots and pans unpacked, not to mention a kitchen, I am making this one! Those shrimp look so amazingly good!

Emily @ Bentobloggy.com said...

Oh yeah, you won't regret it! Mouth is watering just thinking about these....

Anonymous said...

Good day! I just recently discovered your site through Addicted to Costco!

Am very interested in trying this recipe. But would like to make it a two dish meal (shrimp and the pasta).
Can you please elaborate a bit more and give some details to this novice cook how you can turn this sauce into a pasta sauce as well.

Thanks so much.

Emily @ Bentobloggy.com said...

Hi Jenn!

You can remove the shrimp from the sauce, let the sauce cool and then skim off some of the clarified oil on top, however much you want. Then, bring to a simmer and start adding some cream, a little at a time, probably up to a cup, whisking constantly. Taste test. It will thicken a bit and you can serve it over pasta. Hope that helps!

Anonymous said...

Thanks for the quick reply! Am off to Costco before the end of the week to get me some tiger shrimp and try out your recipe!

Have all the other ingredients on hand already.

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