Bubba Would Love It!

“Anyway, like I was sayin’, shrimp is the fruit of the sea.  You can barbecue it, boil it, broil it, bake it, saute it.  Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo.  Pan fried, deep fried, stir-fried.  There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.  That-that’s about it.”                                                                                                                                                        — Forrest Gump’s friend, Bubba Blue

 

In case you haven’t guessed, I have the strangest craving for shrimp.  Well, I don’t want it right now.  Goodness sakes, it’s midnight.  Who could possibly eat shrimp this late?  Especially when you’ve just polished off a bowl of popcorn and a Pop-Tart… 

 

Any-ol-hoo.

 

We didn’t make it to the beach this summer, and I don’t know if we’ll try to make a mid-September run or not.  When the rates go down, it’s awfully tempting to head south for a few days of sunshine and relaxing on the beach.  Wait.  We have a toddler, so scratch that last part about relaxing.  It doesn’t really matter, though, because everyone knows that the main reason to go to the beach is the food!  In my case, it’s the SHRIMP!  SHRIMP! SHRIMP! SHRIMP! SHRIMP! Have mercy, I just love it!

 

To satisfy my craving, I think I’ll make this recipe for supper tonight.  It’s easy and it’s oh, so shrimptastic!  Throw a salad together and serve it with French bread, and it’ll do until you can get to the beach!  Or your nearest Captain D’s.  Whichever.

 

SPICY BAKED BARBECUE SHRIMP

 

1 cup butter                                                          

1/8 tsp ground red pepper

1/2 cup lemon juice                                            

 1 TBSP hot sauce

3/4 cup Worcestershire sauce                              

3 cloves garlic, minced

1 TBSP salt                                                            

2 1/2 pounds shrimp, shells on

1 TBSP coarsely ground pepper                            

2 lemons, sliced

1 tsp dried rosemary                                            

1 medium onion, sliced into rings

 

  • Preheat oven to 400 degrees.
  • Melt butter in a saucepan.  Add next 8 ingredients (lemon juice through garlic), stirring to combine.
  • Layer shrimp in a 3-quart baking dish.  Layer lemon slices next, then onion slices on top.
  • Pour butter sauce on top.
  • Bake for 10 minutes, uncovered.  Remove from oven and stir.  Return to oven and cook 5 more minutes or until shrimp are pink.
  • Serve with French bread and use remaining butter sauce for dipping.

 

Yield:  8 servings

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