Seafood, Smokering
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
Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45
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.