This is always a crowd pleaser and fun to eat. Easy to make and can be made in the oven or on the grill. I like to serve this with southern-styled dirty rice and collard greens.
2# unpeeled shrimp (you can substitute peeled and deveined if desired)
1 small onion
1 lemon, thinly sliced
8 bay leaves
2 Tbsp. fresh oregano leaves
2 Tbsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
2 tsp. hot chili paste
2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/2 C. Unsealed butter, cut into tablespoons
Preheat oven to 325 degrees F.
Using a small kitchen scissors, cut shrimp along the curved backs. Remove vein, keeping she'll intact. Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide the shrimp mixture among the sheets. Fold all foil edges towards the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly to seal.
Arrange packets on a rimmed baking sheet. Place in oven and cook until shrimp are just opaque in the center, about 30 minutes. Carefully cut open packets and serve with rice. Enjoy!!
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