We have been so busy. Yesterday AM we got help loading up a U-Haul, hubby drove it and I drove his SUV to the beach, we had a lot of help unloading the truck, then the truck got loaded up again at our storage unit in Seagrove and unloaded at the new house. In 12 hours we did all of this and slept in our own bed last night.
Did a lot today, lots more to do (boxes everywhere to unload), but we are really enjoying our new home and neighborhood.
Here's the recipe, Teresa.
2 sticks salted butter
1 cup vegetable oil (we have cut back the butter and oil by 1/2)
2 teaspoons chopped garlic
1 teaspoon lemon juice
4 bay leaves, crushed
1/2 teaspoon basil
1/2 teaspoon cayenne
1/2 teaspoon oregano
1/2 teaspoon salt
3/4 teaspoon black pepper
2 teaspoons Italian seasoning
1 tablespoon paprika
2 pounds shrimp in shell
Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6 (or 4 when we have fresh Gulf shrimp).
Thanks again for the birthday wishes!
