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4 pounds raw shrimp, heads and shells on, well rinsed and drained
8 ounces (2 sticks) unsalted butter
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon Essence, recipe follows
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, cut in half and their juice
1 large loaf crusty French bread
Preheat the oven to 350 degrees F. Rinse the shrimp under cold running water and let drain. Spread in 1 layer in a large roasting pan or baking dish. Melt the butter in a large saucepan. Add the remaining ingredients, except the shrimp and bread, and stir to mix well. Remove from the heat and pour over the shrimp. Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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Other Recipes from this Episode
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