new orleans style shrimp

This is not a cookbook review. I read through some recent posts and decided that I am still too angry with Cooks Illustrated to give them a fair shake, and I haven't made any actual entrees from Ellie Krieger's cookbook.

So I decided to spend a week cooking out of The Food You Crave, then try a few more Best Light Recipe things, and then you'll get your review. Girl Scout's honor.

But FIRST, I had to make this shrimp recipe. Because shrimp was on sale. And because we had a french loaf going unused. And because it is heaven.

It will change your life.

Promise.

Here it is:

New Orleans Style Shrimp

serves 4 (I've halved the recipe in photos)

prep/cook time: 1 hour

3 T. Worchestershire sauce

2 T. fresh Lemon Juice

1 T. Olive Oil

2 tsp. chopped fresh Rosemary

2 tsp. chopped Garlic

1/2 tsp. Hot Sauce

1/4 tsp. Black Pepper

pinch Red Pepper Flakes

2 lb. large peeled and de-veined Shrimp

2 Lemons, 1/4" slices

4 tsp. Butter, divided

French Baguette

Combine everything but last three ingredients in a large zip-top back, squish ingredients around in bag until well mixed, refrigerate for 30 minutes. Preheat oven to 425F.

Make little cups out of four (12" x 12" ish) squares of aluminum foil. Place in baking dish/pan.

Add 1/4 of shrimp mixture (about 2.5 c.), 1/4 of Lemon slices and 1 tsp. Butter to each foil cup.

Fold and pinch top of each foil cup to seal. Bake at 425F for 20 minutes. Let stand 10 minutes.

Unfold packets carefully. Swoon.

Place in bowl and serve immediately with a reasonable amount of french bread. Make SURE to get every drop of liquid out of the foil cup

because once you've eaten the shrimp and discover the delicious, savory cooking liquid in the bottom of the bowl, you'll need about this much french bread.

Enjoy!