This year we started out little, with steak and shrimp. When we can afford to, and when there’s more people to enjoy it, we’ll add lobster, crab, calamari, ahi tuna, sushi…. yum! Anyway, this year I used The Pioneer Woman’s recipe- you should really visit her website and read the original. Even if you don’t like seafood, you will be convinced that you need to make this, and that you really want to like it. I dare you to try this!!! You just might change your mind! I’m as inland-raised as they come, and even I liked it!
Spicy Shrimp (from The Pioneer Woman)
***The only thing I did differently, and would recommend, is to de-vein your shrimp. If that grosses you out, then you are a shrimp wimp. Find the dark line along the back of the shrimp, with a paring knife cut a little slit along the vein, and pull it out.***
Ingredients
- 3 pounds (more Or Less) Unpeeled Shrimp (21-26 Count Or Larger)
- ½ cups Olive Oil
- Salt And Pepper, to taste
- 3 whole Lemons (juice Of)
- ¼ cups (to 1/2 Cup) Worcestershire Sauce
- Tabasco
- 1 stick Butter
Preparation Instructions
First, thoroughly rinse raw shrimp w/shells still on. I use 21-26 count (that means 21-26 shrimp per pound) but I’ve certainly used bigger. Any smaller than this, and it’s difficult to peel, so stick with 21-26 or bigger. Place the shrimp in a large baking pan in a single layer. Over top of the shrimp drizzle about ½ cup of extra virgin olive oil.
Generously sprinkle black pepper over top of the shrimp. Be very generous! Now sprinkle generously with salt (I use kosher).
Squeeze the juice of about 3-4 lemons over top of all of the shrimp. Now GENEROUSLY drizzle Worcestershire all over the shrimp, about ¼ to ½ a cup. Drizzle Tabasco sauce over the top to your desired temperature. Some like it hot.
Now grab your stick of butter and cut it into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.
Place the pan of shrimp under the broiler in your oven for just about 10 minutes until the shrimp are no longer translucent. Serve with a roll of crusty French bread because you need something to absorb all of the glorious juices.
