Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45
- 15-20 (about a pound) large shrimp, peeled and deveined
- 1/2 cup (1stick) butter
- 1/4 cup water
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon black pepper
- 1 pinch paprika
- 1 pinch salt
- 1 pinch white pepper
Preheat oven to 375 degrees.
Slice the shrimp lengthwise down the back, being careful not to cut all the way through. Melt the butter in a large skillet, and saute the the shrimp for 1 to 2 minutes. Stir in the remaining ingredients and 1/4 cup of water. Cook briefly, then transfer the shrimp and butter mixture to a shallow, ovenproof dish. Bake for 3-4 minutes. To serve, divide the shrimp between 4 plates, and then pour some of the butter sauce over the shrimp. Serve with thinly sliced French bread.
4 servings
Note: I used only black pepper, and did not use parsley. The sauce was excellent with baked potatoes and also good with the t-bone I served with this.
This is similar to what I’ve had in New Orleans but the bbq flavor is a little less distinct in this recipe.