Spiced SHRIMP in the SHELL w/ LEMON & CAPERS

Table of Contents: SEAFOOD/ FISH & APPETIZERS

Use this recipe as an entrée or as an appetizer.  Allow your guests to do most of the work!! - Peeling the shrimp.   Have plenty of napkins handy and bowls to use as “bone yards” or repositories for the shrimp shells.  Even have several bowls of cold water with a little lemon juice in it as communal “fingerbowls”.

 

3 lbs. large fresh shells-on shrimp; remove heads only

2 sticks butter (1-lb.)

2 large cloves garlic, crushed

1 ½ tsp. freshly ground coarse black pepper

½ tsp. ground red or cayenne pepper

Juice of 1 large lemon

1 T. Worcestershire sauce

1 (4-oz.) jar of small to medium-sized capers; do not drain, use the liquid

¼ tsp. onion powder

1 tsp. garlic salt

1 T. finely snipped parsley

½ tsp. crushed, dried oregano

 

 

 

 

 

Wash the shrimp in the shells in a large bowl of cold water; then drain in a colander.   Repeat the whole process at least 5 different times!

 

Put the sticks of butter into a 9” X 13” glass-baking dish and cut into several pieces.

 

In a small bowl, combine all remaining ingredients except shrimp and mix to blend.

 

Place the baking dish in the oven at 350 degrees for the butter to melt and watch carefully.  As soon as the butter is melted, remove the baking dish from the oven.  Use a long-handle spoon and carefully stir the combined ingredients from the small bowl into the butter to blend.

 

Return the baking dish to the oven to re-heat.  Watch carefully; when the butter begins to brown, use the long-handled spoon to stir the shells-on shrimp into the butter mixture.  Mix well to coat the shrimp.

 

Bake in the oven and stir several times until the grey, raw shrimp turn to a pink color, about 10 to 15 minutes.  The cooking time is short because shrimp are small.  Do not overcook these succulent morsels!

What a wonderfully messy, “raved-about”, dish this is to serve!

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.