Shrimp as the secret ingredient It is an exciting time for shrimping in Georgia and I have some recipes to share to enjoy these fabulous fresh seafood treats! The first is an adapted recipe from a New Orleans classic....
It is an exciting time for shrimping in Georgia and I have some recipes to share to enjoy these fabulous fresh seafood treats! The first is an adapted recipe from a New Orleans classic. My dear friend Regenia created this as her own recipe and has shared. In New Orleans, you will be peeling these crustaceans at the table as part of your dining fun, but. I always peel and devein my shrimp for my guests. This sauce is incredible! I promise you will want to enjoy every last drop on a loaf of crusty French bread.
The second recipe is one that I just met with some very simple seasonings but very flavorful. I would suggest serving this simple lemon and olive oil sauce over some fresh pasta! This is a slighter sauce than the usual Shrimp Scampi.
- 2 sticks of butter - no substitutes
- Juice of ½ a lemon
- 1 teaspoon paprika
- 3 -4 stems fresh rosemary
- 2 bay leaves, fresh are best
- 4 –-6 cloves garlic, crushed
- 2 pounds of shrimp, peeled and deveined
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- Dash or two of Tabasco Sauce
- ½ - 1 teaspoon Worcestershire Sauce
- ½ cup Chili Sauce
- ¼ cup Tiger Sauce
- Salt and pepper to taste
- Melt butter in a pan.
- Add all other ingredients except shrimp.
- Simmer for about 15 minutes. Taste to check seasonings.
- Cool slightly and then pour this sauce over shrimp in baking dish. I suggest a 9 x 13 x 2 glass or ceramic dish.
- Cover with plastic wrap and refrigerate overnight to marinate.
- Preheat oven to 400 degrees.
- Bake at 400 for 8 – 12 minutes until pink. DO NOT overcook. Stirring after about 5 minutes.
- Serve over basmati rice or over grits and with crusty French bread. The sauce is divine!
Garlic Shrimp finished with Lemon and Olive Oil – recipe shared by Julia Leroy - Atlanta Chef
- ½ cup olive oil
- ¼ stick of butter, or 4 tablespoons
- 8 ounces shrimp, peeled and deveined
- 3 – 4 garlic cloves minced
- 2 tablespoons fresh lemon juice
- ½ teaspoon paprika
- 1 pinch red pepper flakes
- 2 tablespoons flat leaf parsley, chopped
- Salt and pepper to taste
- In a large sauté pan over medium heat, warm the olive oil and butter.
- Add the shrimp and sauté for a minute.
- Then add in the garlic and sauté quickly for about 2 minutes.
- Add in the lemon juice, paprika, pepper flakes, and salt and pepper to taste.
- Transfer to a warmed serving dish.
- Sprinkle with parsley and serve at once.
- A great serving suggestion is to present this shrimp over fresh pasta.
What are your favorite shrimp dishes to prepare?