The Cook's Corner

Barbecue Shrimp

By Staff Report

August 21, 2008 at 1:59 pm  | Mobile Reader | Pring this storyPrint 

The Cook's Corner
Recipe and photo provided by nolacuisine.com
Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

- 2 lbs. fresh head-on or off gulf shrimp, antennas removed

- 4 large cloves fresh garlic, minced

- 2 tbsp. Kosher salt

- 2 tbsp. fresh rosemary, chopped

- Enough freshly ground black pepper to cover the shrimp in the pan, about 1/4 cup

- 3 sticks unsalted butter, cut into 1-inch pieces

- French bread for dipping

Directions:

1. Preheat oven to 350 degrees F.

2. Toss the shrimp with the salt, garlic and rosemary.

3. Place in a single layer in a cast iron frying pan. Coat with the black pepper. Top with the cut up cold butter.

4. Place into the oven and bake for about 30 to 45 minutes. Baste occasionally. Be careful not to over cook, but also make sure that the shrimp all soak up the sauce.

5. Serve with a lot French bread for dipping.

6. Serves 1 to 2.

Got a great recipe? Send it to heatherb@heraldguide.com.




View other articles written By Staff Report

featured merchant

Andrews Remodeling
Andrews Remodeling Andrews Remodeling has over 25 years of experience in home remodeling, repair and additions. No job is too big or too small. We guarantee all of our work and believe the job is not complete until the customer is satisfied.

Cell phone seized as part of student-teacher sex probe
Cell phone seized as part of student-teacher sex probe
- 3185 views
A week after two Destrehan High School teachers were arrested for allegedly having group sex with a male student, more questions are being raised about possible photographic and video evidence in the case.