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Bourbon Street Shrimp
This is a great party dish!
2 lbs large shrimp, peeled
1 stick butter or margarine
1/2 c extra virgin olive oil
1 tbs minced garlic
3 bay leaves
1/3 c worcestershire sauce
1 tbs Cajun Seasoning
dash of cayenne (optional)
2 tsp chopped fresh rosemary (1 tsp. if using dried)
1 tsp dried oregano
2 tsp coarsely ground black peppercorns
juice of 1 lemon
1/2 c white wine
(a light, sweet or fruity wine works very well, if you don't want to use wine, you could substitute the juice of another lemon)
1 lb penne pasta (or your favorite pasta)
1 French baguette loaf
Preheat the oven to 350 degrees. Spread peeled shrimp evenly in the bottom of a deep baking dish. Melt the butter in a large wok or saucepan (large enough to hold all ingredients later). Add the remaining sauce ingredients (except pasta and bread) to saucepan. Stir to combine. Simmer a few minutes to blend flavors. Remove from heat and add to shrimp. Bake in the oven for 30 minutes, stirring once or twice. At this time, get water boiling for pasta. Begin boiling pasta when shrimp have about 6 minutes left to cook.
Remove shrimp from oven when they are no longer pink. Add to saucepan. While pasta is still firm (al dente), drain and add to shrimp mixture in saucepan. Toss to coat pasta with sauce. Serve immediately with chunks of French bread to sop up the sauce.
If you don't like pasta, leave the shells on shrimp before cooking and serve 'em peel-n-eat style right from the oven. Again, don't forget the bread to sop up the juice.