Creole Spicey Shrimp
2 pounds peeled deveined shrimp
1 small onion, sliced 1 lemon, thinly sliced, plus juice of one lemon
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons chili garlic sauce
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 stick unsalted butter, divided in to 8 tablespoons
Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center making a "bag" to accommodate the liquid, trying not to crimp the foil at the bottom.
Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly at the top to seal. Preheat oven to 325°.
Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high.
Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 20 minutes to 25 minutes.
This recipe was adapted from a Bon Appetit's test kitchen recipe. It is an easy and flavorful dish that is great for summer entertaining. This is great with the Mango Basmati Rice Salad.
4 to 6
Thursday, June 28, 2012 - 9:12am