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LOCATION: Recipes >> Cajun >> Barbeque Shrimp 01

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Cajun BBQ shrimp

1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)

In a heavy saute pan or saucepan melt the margarine, then add the
oil and mix well. Add all the other ingredients except the shrimp
and broth, and cook over medium heat, stirring constantly, until
the sauce begins to boil.

Reduce the heat to low and simmer for 7 to 8 minutes, stirring
frequently, then remove the pan from the heat and let it stand,
uncovered, at room temperature for at least 30 minutes. Add the
shrimp to the sauce, mix thoroughly, and put the pan back on the
burner. Cook over medium heat for 6 to 8 minutes, or just until
the shrimp turn pink. Add the broth, shaking the pan back and
forth to mix. Preferably, place the pan into a preheated 450 deg
F oven and bake for 10 minutes. OR simmer loosely covered on the
stovetop for about 5 or 10 minutes. Serve equal portions of shrimp
with about 1/2 c of the sauce ladled over each one. You will need
bibs and lots of bread to sop up the sauce. Also, fingers are a
necessary eating utensil. A good side dish is quartered red new
potatoes, baked in olive oil, lemon juice, salt, pepper, and several
bay leaves. A green salad and bread finishes the meal. Makes 5
generous (nearly 1/2 lb) servings.

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