Table of Contents: SEAFOOD/FISH

The recipe is definitely spicy, and oh-so-good for spicy shrimp lovers!  The photos are of the recipe made with the raw shrimp already peeled.  Usually I make this recipe leaving the shells on the raw shrimp, but on the evening that I was making the recipe for the photos that you see here,  I had a glass of wine with my "Kitchen Company" that evening.  Well, we were "gabbing", and i was not paying attention to my recipe instructions, as usual,; then their might have been another glass of wine involved, when suddenly discovered that I had removed the shrimp shells from the shrimp!  Either way that you prefer to make the recipe, shells on or off, it will taste fantastic.  If making it with the shells on, it should be served very casually, since it is peel ‘n eat and wonderfully messy!


2 lbs. fresh medium-large shrimp, unpeeled 5 or 6

1 or 2 sticks butter

1 large clove garlic, minced

1 tsp. freshly ground black pepper

1 tsp. garlic salt

2 T. lemon juice

2 tsp. Zatarain’s crab boil  (seed-type, not liquid)

Fresh crusty French bread




Wash the unpeeled shrimp in 5 or 6 rinses of fresh cold water; then drain completely in a colander.  When drained, place the unpeeled shrimp in a flat, 9” X 13” glass-baking dish, and spread into a single layer.  Preheat oven to broil at 500 degrees.  Place the oven rack on the top setting.


Melt the butter in a medium saucepan, add the garlic, pepper, garlic salt, lemon juice, and crab boil.  Bring the butter mixture to a full boil; then pour over the shrimp.  Immediately, put the shrimp on the top rack of the oven under the preheated broiler.


Broil until the shrimp turn pink on one side.  Remove baking dish from the oven and turn over each shrimp; then broil until shrimp are pink on the other side.  Turn the oven off and allow the shrimp to remain in the hot, closed oven for 5 minutes longer.


Remove the shrimp from the oven, stir shrimp and sauce several times; then peel and taste a shrimp for salt.  If salt is needed, sprinkle some on the shrimp and stir.


Serve the shrimp in a large soup bowl with a little of the sauce in the bottom of the bowl and hot, crusty French bread. Rip “hunks” of the hot bread from the loaf and “sop” in a little sauce.  If made as peel-n-eat, have empty bowls on the table as “bone-yards” to hold the shrimp shells, and stacks of napkins, but a little finger-licking is ‘gonna happen!  Just be sure to enjoy!


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