You may also like
Categories:
olive oil lemon juice brown sugar Worcestershire sauce oregano thyme garlic salt fresh ground pepper hot pepper red pepper rosemary poultry seasoning bay leaves shrimp butter lemon slice parsley
Viewed: 59 - Published at: 7 years agoIngredients
- 3 12 cups olive oil
- 1 cup fresh lemon juice
- 14 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 2 tablespoons dried oregano, crumbled
- 2 tablespoons dried thyme, crumbled
- 2 tablespoons minced garlic cloves
- 2 tablespoons salt
- 2 tablespoons fresh ground pepper
- 1 tablespoon hot pepper sauce
- 1 tablespoon red pepper
- 2 teaspoons dried rosemary, crumbled
- 1 teaspoon poultry seasoning
- 3 bay leaves
- 6 lbs large shrimp, heads off, unshelled
- 1 12 cups clarified butter
- 1 cup dry vermouth
- fluted lemon slice (garnish) (optional)
- parsley sprig (garnish) (optional)
Method
- Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.
- ( I like to let it stand overnight to allow the flavors to fully develop).
- Divide shrimp between 2 large deep skillets.
- Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly.
- Add 3/4 cup clarified butter to each skillet.
- Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes.
- Add 1/2 cup vermouth to each skillet and cook 3 minutes.
- Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired.
- Serve immediately.
