This is one of my favorite recipes. I’ve made it several times since acquiring the recipe from Kevin’s mom last summer, and each time I’ve promised myself I would photograph it and blog about it. And each time…I’ve stared at it in defeat.
Because in all honesty, it’s a difficult dish to capture in a photo.
See? It just looks…meh. But let me describe the flavors for you, so that you can get an idea of why this is so awesomesauce.
You take quite a bit of melted butter, add rosemary, salt, pepper, and garlic, throw in some tabasco, worcester, and lemon juice, toss it all into a baking dish with lemon slices and bake.
What you end up with is the most incredible spicy, buttery, messy dish ever.
You serve it with a giant hunk of bread to soak up the sauce, a bowl for the shrimp tails, and lots of paper towels. Because this isn’t a meal to use utensils with. It’s a yummy one-dish meal, and I looooooove dunking my bread into the sauce.
This is also one of Kevin’s parents’ favorite dishes. Apparently, they used to order a pizza for their 4 boys, and then the two of them would share the shrimp in the kitchen while the kids watched tv.
Here’s the original recipe, stained with worcester from years of use. I pretty much do everything the same, but I dont even add the margarine, and I only make 1-2 pounds of shrimp. Because A. Shrimp is expensive now. And B. I’m usually only feeding 2 people.
Even these less-than-exciting photos are making me crave it again. I do have another half bag of shrimp in my freezer…