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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grand Isle Skillet Shrimp Recipe

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This recipe for Grand Isle Skillet Shrimp is from Fredrick Cazes Family Cookbook & Heritage Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
.4 pounds headless shrimp (leave the tail on)
.Juice of 1 lemon
.Worcestershire sauce, to taste
.Hot pepper sauce, to taste
.Salt & Black pepper, to taste
.Red pepper, to taste
Garlic Powder, to taste
.1-1/2 sticks of light margarine
.French bread
Directions:
Directions:
1. Preheat oven to 500º F. Peel the shrimp back to the last joint, leaving the tails on.
2. Place the shrimp in a 15-inch black iron skillet, lining them up to make an attractive display. Squeeze the juice of the lemon over them, then sprinkle with Worcestershire and pepper sauces. Then sprinkle salt, black & red peppers, and garlic powder to taste over the top of the shrimp.
3. Cut the margarine into pats and place around and over the shrimp. Cook in the oven for exactly 7 minutes. DO NOT BROIL. Remove from oven and put French bread in for about 2 minutes to soak up the gravy.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
As a side note, we laugh because I tell my guests to throw away the shrimp and fight over the gravy soaked bread.

 

 

 

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