The Cook's Corner

Barbecue Shrimp

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 Staff Report

featured merchant

BENT'S RV
BENT'S RV Bent's RV is a Full Service RV Dealership in Louisiana.

Tigers eye bright future
Tigers eye bright future
- 1032 views
After having to replace all but one starter from last season’s district champion Hahnville volleyball squad, one might have forgiven the team if it took a step back this season.

Become A Herald-Guide Insider

Get breaking news, sports and lifestyles straight to your inbox