Servings:4

Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there’s no barbecue sauce or grill involved (if that’s what you’re after, see our basicGrilled Shrimp recipe). Serve with lots of hot, crusty bread for mopping up the sauce, and plenty of bibs and napkins to keep everyone tidy as they peel and eat the shrimp with their hands. In New Orleans, head-on, shell-on shrimp are standard; seecajungrocer.comfor an online source, or use headless, shell-on shrimp.

Ingredients

1 medium lemon
8 oz. (1 cup) unsalted butter
2 Tbs. Worcestershire sauce
1汤匙。蒜茸
4 bay leaves
1茶匙甜椒
1/4 tsp. cayenne pepper
1/4盎司。犹太盐（1汤匙。如果使用钻石晶体，1/2 tbs。如果使用莫顿）
1/2 tsp. freshly ground black pepper
1/2 tsp. freshly cracked black pepper
24个巨大的虾（每磅12至15），无壳，最好是家用野外捕获和正面的

Calories (kcal) : 670
Fat Calories (kcal): 440
Fat (g): 50
饱和脂肪（G）：30
多不饱和脂肪（G）：3.5
单不饱和脂肪（G）：13
Cholesterol (mg): 465
Sodium (mg): 1270
Carbohydrates (g): 8
Fiber (g): 2
Protein (g): 47

Preparation

Cut the lemon in half crosswise, and juice it. Press each half flat on a cutting board, and then cut into 1/2-inch-wide strips.
Melt the butter in a 12-inch skillet over medium-high heat. Reduce the heat to medium low and add the lemon juice and peel, Worcestershire sauce, garlic, bay leaves, paprika, cayenne, salt, ground pepper, and cracked pepper. Stir and simmer for about 5 minutes to blend the flavors, being careful not to let the garlic brown.
Add the shrimp and increase the heat to medium. Cook, turning with tongs, until all the shrimp are beginning to turn pink, 4 to 5 minutes.
盖上煎锅并将其从热量中取出。静置15分钟，以便虾可以吸收口味并完成烹饪，每5分钟左右搅拌一次。服务。

(5 ratings) Read Reviews

节省to Recipe Box

添加食谱注释

节省d 添加到列表中

添加到列表中

添加食谱注释

Reviews

Rate or Review

Reviews (4 reviews)

流浪1999年| 05/19/2018

This is the real deal! I used fresh Louisiana Gulf shrimp with heads on. All it needs is garlic cheese grits and its a match for the shrimp and grits at Tableau on Jackson Square in New Orleans. I used a little less than a stick of butter and only had a little lemon juice (leftover from our lemon tree). This was a super simple recipe. Thank you, Poppy Tooker. You know how Louisiana eats!
博士| 01/07/2017

Very Good.. I wouldn't raise the pepper levels any higher. A nice bite to the shrimp. I added an extra T of worcestershire.Would make again.
Anyuta| 01/24/2015

非常美味，非常适合简短的工作日晚餐。我使用建议的黄油中的一半，并在酱汁中添加白葡萄酒，因为原始食谱太丰富了我的口味。
yayabiki| 04/07/2014

惊人！我使用了没有头部的大虾，而且再简单。口味很复杂。从贝壳中烟熏，柠檬，黄油和香料散发出味道。需要很多面包来吸收酱汁。顺便说一句，它应该喂四个，我和我的朋友设法消耗了整个东西！好！