Easy to prepare! The essential ingredient is heads-on shrimp.
2 cloves garlic, smashed
2 bay leaves
6 pounds fresh Gulf shrimp with heads
on, 20 to 25 count to the pound
1/4 cup lemon juice
1 1/2 pounds salted butter
1/2 pound margarine
2 teaspoons paprika
1 newly-purchased 4-ounce can black
Heat oven to 300 degrees F.
Use the garlic cloves to wipe the inside of a baking pan (or two) big enough
to hold all the shrimp. Squeeze it in there to get as much garlic oil as you
can in there. Discard the garlic itself, but leave the little bits that came
loose. Place two bay leaves at the bottom of the pan.
Wash and pat dry the shrimp, then lay them on their sides, crowded together
and slightly overlapping, in the baking pan. Douse the shrimp with the lemon
Cut the butter and margarine into cubes and distribute it atop the shrimp.
Sprinkle it with the paprika. Liberally sprinkle enough black pepper over the
shrimp to cover them with a palpable black layer. Don't miss any spots!
(And you don't have to use the whole can, either.)
Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them
for doneness; when the meat pulls away from the shells, you're there. You
do not want soft, wrinkled shells. Return the shrimp to the oven if necessary,
but not much longer.
Serve the shrimp in soup plates with lots of the sauce and toasted French
bread. Also plenty of napkins and perhaps bibs.
Posted by Cookin'Mom at Recipe Goldmine April 2001