Ingredients
Scale
- 4 pounds unpeeled (large fresh shrimp or 6 pounds shrimp with heads on)
- 1/2 cup butter
- 1/2 cup olive oil
- 1/4 cup chili sauce
- 1/4 cup Worcestershire sauce
- 2 lemons (sliced)
- 4 garlic cloves (chopped)
- 2 tablespoons Creole seasoning
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon ground red pepper
- 1/2 teaspoon hot sauce
- 1 or 2 Bottles Abita Amber Beer* (Emeril uses white wine, but thats way too high-brow for me)
- French bread (use the baquettes not french rolls for this one heated)
Instructions
- Spread shrimp in a shallow, aluminum foil-lined pan.
- Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
- Cover and chill 2 hours, turning shrimp every 30 minutes.
- Turn out into a well seasoned iron skillet and bake, uncovered, at 400° for 20 minutes; turn once.
- Serve with the heated french bread, right from the iron skillet.
