This post was a long time coming. I'd like to thank my bloggy bestie, Sarah of Dash and a Pinch, for this absolutely amaze-balls recipe, which I have been building upon over the past few months. And I don't use that compliment lightly. Amaze-balls.
In order to describe to you how really, truly AMAZE-BALLS this shrimp bake is, I'm even going to admit something borderline embarrassing to you guys (or, y'all, if I'm talking Texas)... I literally drink the sauce when the shrimp is gone. It is THAT good.
In addition, I'd like to thank my cat for his help with food styling and props. I keep telling him he has to take up freelance styling full time but his heart is in his current position, as decorative pillow on the couch.
Who am I to push him away from all that?
|In reality, when there is a new thing in the room that he can perch on,|
he will perch.
Anyways. Do yourself a favor: next time shrimp is on sale, make this recipe. It's perfect. Spicy, lemony, buttery, and the sauce is perfect for sopping up with a crusty piece of bread. I even made homemade bread for this. Because that's what it DESERVES.
Spicy Shrimp Bake
(Adapted from Dash and a Pinch)
- 1.5 lbs raw shrimp
- 1.5 sticks butter
- 3 tbsp worcestershire sauce
- 1 tsp hot sauce
- 1 tsp fresh rosemary, chopped
- 3 cloves garlic, diced
- 2 lemons, one juiced one sliced
- 2 tbsp cajun seasoning (more or less, depending on how spicy you like things)
- 1/2 tsp black pepper
-Heat oven to 400 degrees F.
-In a glass baking dish, microwave the butter until melted. Whisk in the remaining ingredients, except for the shrimp. Taste, and adjust spice to your desired level. Toss in shrimp.
-Bake for 20-25 minutes, or until shrimp is pink. Serve over crusty bread with a generous ladle of sauce.