Thursday, October 25, 2012

Spicy Shrimp

Berkeley and I both have a little bit of country in us. We both were raised to respect and enjoy all different kinds of food. Even though we are both from the western side of the country, we both LOVE grits! Even more so, we love shrimp and grits. If I am not adding shrimp to paella or stew, I make all my shrimp in the following manner.

As a side note, more than we love grits we love spice and heat. I would cut back on the hot sauce or omit it completely if you don't like the heat. What I really love about this recipe is that is works on "fresh" or frozen shrimp. We tend to buy frozen shrimp as Arizona is landlocked state and I grew up in the San Francisco Bay Area, I am somewhat of a seafood snob. Plus, shrimp is shipped frozen and thawed when it gets to the grocery store. I would rather just get all frozen and not risk it. 

Spicy Shrimp
  • 1 lbs. Raw Shrimp, Deveined, Shells On
  • 1/4 cup Cold Unsalted Butter Cut Into Pieces 
  • 1 tsp Salt 
  • 2 cloves Garlic, Peeled 
  • 1 Tbsp Lunds and Byerly's Zing Seasoning**
  • 1/8 cup Fresh Parsley 
  • 3 Tbsp hot sauce (we use Tapatio)
  • 1/4 cup Worcestershire sauce
  • pepper
  • olive oil

  1.  Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. 
  2. In the bowl of a food processor, add cold butter, garlic, seasoning, salt, parsley, and half of the hot sauce. Pulse until combined. 
  3. Over top of the shrimp drizzle olive oil. Sprinkle black pepper over top of the shrimp. Drizzle Worcestershire all over the shrimp, about ¼ to ½ a cup. Drizzle remaining hot sauce over the top to your desired temperature. 
  4. Sprinkle cold butter crumbles over the shrimp. 
  5. Bake until shrimp is opaque and butter is hot and bubbly.  For us it was 20-35 minutes depending on the shrimp. 
** One last note, the Zing seasoning I used is a mixture of spices including lemon peel, orange peel, onion, oregano, basil, celery seed, thyme and rosemary. I just recently got this seasoning and before I just used 1.5 Tbsp of Lawery's Garlic Salt. You can use whatever seasonings you like. 

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