I am posting one of our favorite recipes for shrimp at home.
Shrimp and Rice
Preheat over to 350 dgrees.
2 lbs. of Jumbo 10 count fresh shrimp
1 stick butter
2-3 tablespoons of River Road Bar be Que Shrimp Seasoning
1-2 tablespoons worcestershire sauce
2 cups clear chicken broth or water
1 cup Uncle Bens rice
1/2 tsp of salt
1 tsp olive oil
Shrimp:
We ususally buy 2 lbs of head on shrimp for two people. A good way to gauge how many shrimp to buy is to buy 1/2 lb. per person of medium size heads off. We bought 2 lbs. jumbo shrimp which are 10 count per pound with heads on.
I always remove the heads and peel and devien the shrimp for this recipe. The directions on the label of River Road Bar be Que Shrimp Seasoning call for you to remove the head and leave the shell on. We tried this but it was really messy because the shrimp have the seasoning and butter all over them.
Ok once the shrimp are peeled and deviened cover them with the seasoning tossing gently.
In a oven proof glass dish melt 1 stick of butter. When butter is melted add the worcestershire sauce.
Place the shrimp in dish and spoon the butter over them. Bake in 350 degree oven for about 15 - 20 min. Just until they are pink. Careful not to over cook or they will be tough and loose thier good fresh flavor. I usually pull them out after 7 or 8 min and spoon the butter over them again and return them back to oven for another 7-8 min.
Rice:
In a medium size pan with lid combine 2 cups of chicken broth or water 1/2 tsp. of salt and 1 tsp of olive oil.
Bring to a boil and add 1 cup of Uncle Ben's converted rice. Stir, cover with a tight lid and reduce heat to low. Cook undisturbed....meaning no peaking or stirring for 20 min.
Serve shrimp over rice and spoon the butter and seasonings over the top.
I usually serve a tossed salad and toast french bread to go along with this.
The River Road Barbequed Shrimp Seasoning is available in most of the seafood stores locally. If you can't find it in your local store you can order it from http://www.fiestaspices.com/ or write to:
Bolner Fiesta Products, Inc.
General Office
San Antonio, Tx. 78207
I am also including a picture of one of my favorite kitchen utensils, a shrimp peeler. I bought mine in Sextons Seafood in Destin, Also available in seafood dept. in Winn Dixie. Simply, pull the head off the shrimp and take the peeler and insert it in the top side of the shrimp and push back towards the tail. This pulls the shell away from the meat and opens the shrimp up so that the vien running down the back comes right out. You want to remove this vein because it can contain sand that the shrimp injested. Big time saver and an inexpensive tool. Enjoy!
