Shrimp Recipe

This recipe was given to me by a New Orleans chef

  3 pounds headless fresh Mississippi shrimp (shells left on - size 15-25  count per pound).

  Melt 2 sticks unsalted butter and add to 24-32 ounces of cholesterol free cooking oil or Olive oil to your cooking pot.

  Stir in:

     a.  2 tablespoons of paprika

     b.  4 crushed bay leaves

     c.  1/2 teaspoon basil

     d.  1/2 teaspoon of oregano

      e.  1/4 teaspoon garlic salt

      f.  3 tablespoons of rosemary

      g.  Juice from 1 large lemon

      h.  1 teaspoon of salt

       i.  2 teaspoons of cayenne red pepper. You may prefer 1 teaspoon of pepper. 

  Cover sauce with lid, turn on heat and bring to boil. Cut heat add shrimp to sauce. Cover and let shrimp cook in sauce 10-15 minutes depending upon size of shrimp. Remove shrimp and peal. Add small amount of sauce to dip shrimp in and serve with New Orleans style French bread. It's MMMM good. Let me know how it came out.

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