BIG BATCH CAJUN SHRIMP
Sometimes too many hands can create a good dish. This was a result of many chefs in the kitchen and half of them, not realizing there were actual recipes we were following… to create 2 different dishes. The result? One “fit for a crowd” amazing dish.
A traditional shrimp scampi and a Louisiana Grilled Shrimp became this flavorful, savory and spicy appetizer. Large succulent shrimp; cooked in a buttery, spicy flavorful sauce. I first had this dish, baked as the recipe indicated, but on another occasion, we cooked it over an open charcoal grill.
1 c. vegetable oil 1 c. butter 1 c. lemon juice 2 c. beer 6-8 cloves garlic, chopped 6 TB parsley, chopped ¼ c Tabasco ¼ c. Worcestershire sauce 5 lbs. large shrimp with shells, deveined Spice Mix: ½ tsp. garlic salt ½ tsp. freshly ground black pepper ½ tsp. red pepper flakes ½ tsp. cayenne pepper ½ tsp. dried thyme ½ tsp. dried rosemary
Preheat oven to 400 degrees. In a processor or with a mortar and pestle; grind spice mix ingredients; set aside. In a saucepan over medium low heat, simmer oil, butter, juice, beer and garlic. Stir in parsley, Tabasco and Worcestershire sauce and spice mixture. Simmer 5 minutes. In a single layer; place shrimp in a large roasting pan. Drizzle sauce over shrimp; bake 10-12 minutes; until shrimp are cooked. Optional to cook on a charcoal grill. Cover with foil; let the Weber do the rest. Serves many.