Categories: Seafood

Ingredients

• 4 lbs raw shrimp, well rinsed & drained w/ shells
• 2 sticks unsalted butter
• 1/2 cup extra-virgin olive oil
• 10 cloves garlic, minced
• 3 bay leaves
• 1/4 cup Worcestershire sauce
• 1 tablespoon Emeril's Essence
• 1/2 teaspoon cayenne pepper
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh oregano
• 1 teaspoon crushed whole peppercorns
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 lemons, cut in half and juice
• 1 large loaf crusty French bread

Directions

1. Preheat the oven to 350 degrees.

2. Rinse the shrimp under cold running water and let drain.

3. Spread in one layer in a large roasting pan or baking dish.

4. Melt the butter in a large saucepan.

5. Add the olive oil, garlic, bay leaves, Worcestershire sauce, Essence, cayenne, rosemary, oregano, peppercorns, salt, black pepper and lemons and stir to mix well.

6. Remove from heat and pour over shrimp.

7. Back in the oven until the shrimp are pink and cooked through, about 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.

8. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.

Email to a friend | Print this recipe | Back