Saturday, February 12, 2011

Shrimp Bake

the beach in february?! don't mind if i do!! while in pensacola, fl this weekend {for my sweet gran's 90th birthday}...the fam made a trip to joe patti's world famous seafood market...
to pick up the main ingredient in dinner!! i've heard about this place for years but had never actually been in the joint. {my celebrity crush/obsession, sam champion, even broadcast outside of it during the oil spill!! sigh....} so sunday, when we decided on the family favorite {shrimp bake} for dinner, stopping by to pick up the main ingredient was on the to do list. check out the pics from the famous joint:

the owner, frank patti, calling #'s. "numba 37, 37 ya in seafood heaven", "numba 38, 38 i know ya in here b/c ya picked up a numba..."
a $30 lobsta...
steamed lobsta...

now...onto our dinner recipe! great to serve with salad or corn-on-the cob!


Ingredients {in order of use}
*serves 4 {*see recipe rule of thumb for serving sizes for additional guests!}
  • 2 pounds shrimp, de-veined, in shell
  • 2 sticks butter
  • 2 tbspns worcestershire sauce
  • 1 bulb garlic {10-12 cloves}, roughly chopped
  • 6 tablespoons black pepper {or enough to blacken top of dish-don't hold back...a lot taste like a little due to the shrimp in shells}
  • 1 loaf french bread
1. turn oven to 350 degrees.
2. wash & drain shrimp & place in a 9"x13" dish.
3. melt butter in a saucepan over low-medium heat. add garlic & worcestershire & stir. once melted and mixed, pour over shrimp. heavily sprinkle black pepper over shrimp {the pepper sinks to the bottom so it's not as spicy as you think!} cover with aluminum foil.
3. bake for 30 minutes. remove aluminum foil & cook uncovered for additional 5 minutes.
4. pop the loaf of french bread into oven and allow to "crisp-ify" crust. break into pieces and serve with meal.
5. place shrimp dish in center of table, serve with crusty bread & LOTS of paper towels! dip shrimp & bread into garlic butter!

*recipe rule of thumb: 1/2 pound shrimp per person; 1 stick butter per pound shrimp; 2 tbspns worcestershire sauce per stick butter

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