Butterflied Bayou Shrimp
by laurie mussoline

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Course: Appetizers
Cuisine: Cajun
Food Group: Shellfish
Serves: 35


1 pound(s) medium shrimp in shells,uncooked
1/4 clove(s) butter
1/4 cup(s) vegetable oil
2 sprig(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 tablespoon(s) barbecue sauce
1 bay leaf, crumbled
1 clove(s) garlic, crushed
1/2 teaspoon(s) dried basil leaves
1/2 teaspoon(s) dried rosemary leaves
1/2 teaspoon(s) paprika
1/2 teaspoon(s) crushed red pepper
Butterfly shrimp by cutting length down the back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter; add shrimp. Saute 3-4 minutes until shrimp begin to turn pink. Add remaining ingredients. Simmer over low heat 3-4 minutes, stirring occasionally. Cover and let stand about 5 minutes. Spoon shrimp and sauce into a large serving bowl.
Notes:You can buy the shrimp already split and deveined in most frozen fish departments, makes prep super easy.