Say what you will about Paula Deen, but the woman knows her way around a stick of butter — or rather, sticks of butter. In this recipe of hers, shrimp is bathed in a luxurious hot-sauce-spiked lemon butter sauce. The shrimp bakes up perfectly snappy, juicy, and tender, and the sauce will make you want to lick your plate. (Don't do that — mop it up with sliced baguette.)
The one issue lies in the ludicrous volume of butter in Paula's original recipe: a whopping four sticks of butter to five pounds of shrimp. Now, I'm sure that's delicious, and I'm not exactly butter-phobic, but I just couldn't. Instead, this modified take scales the ratio back by about half to one stick of butter for two pounds of shrimp. Still lush and decadent, but a little bit less heart-attack-inducing.
If the shrimp isn't already sold deveined, (nicely) ask the fishmonger to do this for you. If your fish counter sells shell-on shrimp, consider buying those as the shells add additional flavor; just remember to devein the shrimp either way. Despite the addition of 2 tablespoons of hot sauce, this isn't a particularly spicy recipe.
- 1/2 cup (1 stick) melted butter
- 2 tablespoons worcestershire sauce
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon freshly ground black pepper
- 2 tablespoons vinegary hot sauce, such as Cholula
- 4 cloves garlic, minced
- 4 teaspoons kosher salt
- 2 pounds peeled medium shrimp, cleaned and deveined
- 2 lemons, thinly sliced
- French bread, for serving
- Preheat the oven to 400ºF.
- Stir together the butter, worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt in a small bowl.
- Arrange the shrimp and lemon slices in a large heatproof casserole dish, and pour the butter mixture over the shrimp and lemon slices. (They will not fit in one layer.)
- Bake uncovered for 15 to 20 minutes until the shrimp are pink, gently stirring twice to ensure even cooking.
- Serve with French bread for dipping in the butter sauce.
- Main Dishes
- Serves 4-6