Source:

Candy

Serves/Makes:8

Ingredients

• 1 lb (.5 kg). butter
• 2 cups (475 ml) olive oil
• 3/4 cup (175 ml) Worcestershire sauce
• 6 tbsp (90 ml). black pepper
• 4 lemons, sliced
• 1-1/2 tsp (7 ml). Tabasco
• 1 tbsp (15 ml). Italian seasoning
• 1 tsp (5 ml). paprika
• 4 tsp (20 ml). salt
• 8 lbs (3.6 kg). raw, unpeeled, jumbo shrimp
• french bread, for dipping

Preparation

• In 2 quarts (1900 ml) saucepan, heat butter and olive oil.
• Add Worcestershire, pepper, lemons, Tabasco, Italian seasoning, garlic, paprika and salt; mix thoroughly.
• Simmer for 5 to 7 minutes.
• Divide shrimp between two dutch ovens and pour heated sauce over each.
• Cook over medium heat for 6 to 8 minutes, or until shrimp begin to turn pink.
• Place dutch ovens in 450 degree (225 C.) oven and bake, uncovered, for 10 minutes, turning shrimp once.
• Serve in a shallow soup bowl with lots of French bread for dipping in the sauce.

Comments

This is from a New Orleans cookbook Jambalaya.