Notes: My husband describes this as “life changing”… it was one of the first things I made for him when I met him. He likes me to double the sauce recipe so he can sop it up with the French bread. The quality of your shrimp is everything. Fresh, large, Gulf shrimp are best. They must be in their shells.
Servings: 4-6 | Prep Time: 5 minutes | Total Time: 20 minutes
- 4 TBSP butter
- 5 TBSP olive oil
- 1/2 cup Italian vinaigrette salad dressing (store bought is fine)
- 6 cloves garlic, minced
- 1 tsp hot pepper sauce
- 1/4 cup Worcestershire sauce
- 8 bay leaves
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 2 pounds raw, large shrimp, in shells
- 1/4 cup white wine
- good quality French bread. 1/2 loaf per person.
- In heavy skillet over medium heat, melt butter.
- Add olive oil, Italian vinaigrette, garlic, hot sauce, Worcestershire, bay leaves, paprika, oregano, rosemary, thyme, pepper and salt. Cook until sauce begins to boil.
- Add shrimp and cook 15 minutes (I have marked this out and written “8 minutes” in my cookbook, fwiw.)
- Add wine and cook 10 minutes (I have marked this out and written “5 minutes”)
- Serve shrimp with sauce and crusty French bread for dipping.
Recipe Origin: Originally from The Square Table Cookbook with my alterations for time.