Cajun Shrimp

When you're camping out at home with limited resources, simple food is the order of the day and this method of cooking shrimp is just the ticket. We've posted this here before a couple of times and there's certainly safety when you go with something you know. There's anticipation too because this is just so darn delicious.

The only trouble is - I should have thought about how difficult it would be to de-vein shrimp without the benefit of a working kitchen faucet; however, I got the job done, put the butter, ketchup, Worcestershire, garlic and spice sauce together and the oven did the rest. A salad, a good baguette for dipping into all that buttery spicy goodness and dinner was on the table. By the way, be sure to leave the shells on the shrimp because not only are they fun and kinda' messy to eat, but they taste a lot better too.

The guys from Mesa Fully Formed are coming this morning to draw a template for the granite we ordered and we'll be off to the races with a hurry up and wait for a few more weeks before installation. Yesterday was fairly uneventful, thank goodness other than Max becoming a potato thief and Finnigan trying to perfect his bark.

I unpacked and got the cabinets semi organized although I'll be fine tuning and changing things around over the next little while. Of course that'll keep the big guy on his toes finding out where everything is and just when he gets used to looking in one place for his barbecue stuff, string or bacon makin' supplies, I'll have to move it all again to keep him on his toes. I'm kind of a pain that way.

Cajun Shrimp Adapted from Southern Living Magazine, my recipes.com

2 pounds medium or large shrimp, shell & tail on

1 lemon, cut in wedges

1 bay leaf

1/2 cup butter

1/2 cup ketchup

1/2 cup Worcestershire

4 cloves garlic, chopped

1-1/2 Tablespoons Old Bay

1 teaspoon rosemary

1 teaspoon dried thyme

Remove veins from shrimp, then rinse shrimp and dry well. Place in pan with lemon wedges and bay leaf on top. Melt butter in small pot. Add ketchup, Worcestershire, garlic, old bay, rosemary and dried thyme. Mix well. Pour over shrimp. Bake in 400 oven 20 to 25 minutes, until shrimp is just cooked. Stir half way through cooking period. Recipe may be doubled or tripled as required.

A year ago - Spicy Shrimp Cakes with Lemon Mayonnaise

Two year's ago - Margarita Chicken Wings

Comments

[Sophia]

This is my GO TO dish for when we are having company over because it is just so darn easy to make. Happy Belated Anniversary and much love while you make it through your renovations!!!

Love,
Sophia

[June]

Great to hear from you and thanks for the good wishes. I owe you a call (actually I owe you several)and think of you often! Love back atcha'.

[Lea]

Yum - love shrimp like this! but - I have to admit - it would be a cold day in hell before I de-vein some shrimp - I grew up not doing it - and don't do it to this day - hehehehehehe

[June]

Funny - I knew that and I thought about how wise you are the whole time I was doing it. In fact, I almost but not quite lost my desire for shrimp after cleaning all those little scavengers. They were beauties though.

[pam]

Now that is some good eating!

[Lorraine]

I always try to buy the "easy peel" shrimp. Makes cleaning them so much less of a pain. I like the flavors of the dish and with the shells on, so fun and messy to eat.

[June]

Lorraine - I should be that smart, but unfortunately I buy whatever's on sale cause I'm too cheap and saving like a bandit for our Oregon vacation. LOL