Chef Douglas Keane’s Cajun Shrimp
Serves 8-12
Keane recommends purchasing 16- to 20-count shrimp (meaning there are 16 to 20 in a pound), but “the larger, the better,” he says. This recipe can be halved.
1 pound unsalted butter
1/2 cup Worcestershire sauce
1/4 cup freshly ground black pepper
2 teaspoons chopped fresh rosemary
2 teaspoons Tabasco
2 teaspoons kosher or sea salt
3 cloves garlic, finely minced
6 pounds large shrimp in shell
4 lemons, thinly sliced, seeds removed
Preheat oven to 400°.
In a saucepan over low heat, melt the butter with the Worcestershire sauce,
pepper, rosemary, Tabasco, salt and garlic. Simmer 10 minutes over low heat
to blend the flavors.
Arrange the shrimp and lemon slices in a large baking dish, preferably in a
single layer. (You may need to cook the shrimp in batches.) Pour the warm
sauce over the shrimp. Bake uncovered, stirring once or twice, until the
shrimp are just cooked through, about 15 minutes, depending on the size of
the shrimp.
Serve directly from the baking dish or transfer to a serving platter and
serve immediately.