This recipe was in Bon Appetit maybe twenty years ago. It's incredibly simple, quick and easy to make, and very tasty. I made it the day after the company dinner so that we'd have room for the leftover Pecan Chocolate Tart. Yummy.
1/2 cup olive oil (again, mid-range quality)
2 Tablespoons Cajum or Creole seasoning (Cajun is hotter, Creole milder)
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
1 Tablespoon honey
1 Tablespoon soy sauce
Pinch of cayenne pepper
1 pound uncooked large shrimp, shelled, deveined
Sourdough French bread
NOTES: Of course it would be better, and definitely cheffier to only use fresh lemons and parsley. But let's be realistic. Sometimes I just don't happen to have lemons laying around. And it seems wasteful to buy a whole bunch of parsley for 2 Tablespoons for a recipe, and then the rest of it languishes in the refrigerator getting all slimy and unappealing. So, I keep ReaLemon juice, and Gourmet Garden tubes of parsley, cilantro, and basil in the refrigerator. The amazing thing is that one little tube of parsley is made from three bunches of parsley! So it's very concentrated. If I'm using it in this recipe, I put in about 1 1/2 teaspoons.
Also, I like Lee Kum Kee brand soy sauce. It's not as salty as Kikkoman and has a nicer flavor.
Now for the recipe:
Combine first 7 ingredients in a 9x13-inch baking dish. Add shrimp and toss to coat.
Cover with plastic and refrigerate for 1 hour.
Preheat oven to 450 degrees F. Bake, uncovered, until shrimp are cooked though, stirring occasionally, about 10 minutes.
Serve with warmed French bread. Serves 3 or 4. You can easily double the recipe.
Serve with warmed French bread. Serves 3 or 4. You can easily double the recipe.
Steve shared your blog and I'm so pleased he did -- everything seems delicious and the notes are helpful too (I didn't know about these tubes of herbs, I will have to find them). Pictures are great, too. Looking forward to trying some of these recipes -- thanks!
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