Recipes from Cajun Country :: Cajun Main Dish Seafood
1 c. (2 sticks) margarine
1/2 c. canola (or other vegetable) oil
1/2 c. chicken broth (canned is fine)
4 tsp. finely minced garlic
5 whole bay leaves, torn into pieces
4 tsp. dried rosemary, crushed
1 tsp. dried sweet basil
1 tsp. Greek oregano
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. (or more) cayenne pepper
4 tsp. paprika
1 1/2 tsp. freshly ground black pepper
1 Tbsp. fresh lemon juice
2 lbs. 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 med. heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 mins., stirring frequently, then remove the pan from the heat and let it stand, uncovered or without a lid, at room temperature for at least 1/2 an hour.
Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over med. heat for 6 to 8 mins., 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 degree F oven and bake for 10 mins. Or simmer loosely covered on the stovetop for about 5 or 10 mins.
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.
Makes 5 generous (nearly 1/2 pound) servings.
