Garlic Shrimp
Issue date:
February, 2010
Los Islenos Heritage & Cultural Society for Louisiana Cookin
Servings:
Serves 6 - 2 sticks salted butter or 1 cup extra virgin olive oil
- 1 large head garlic, peeled and chopped fine
- 2 medium onions, chopped fine
- 1 1/2 lemons, unpeeled, cut into small, thin wedges
- 6 bay leaves
- 5 pounds Louisiana shrimp with heads (16–20 count)
- salt and freshly ground black pepper
Recipe photo:
Pairings:
Franciscan Chardonnay “Napa Valley" Instructions:
Melt the butter or oil in a pan, preferably cast iron, set over medium high heat. Add the garlic, onion, lemon and bay leaves and sauté until ingredients soften, about 5 minutes. Add the shrimp and season with salt and pepper.
Stir and cover until shrimp begin to turn pink, about 3 minutes. Reduce heat to medium and cook for 10-12 minutes, covered.
Remove the pan from the heat and set it aside, covered for 15 minutes. Serve with French bread to soak up the delicious juices.
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