I threw this together with ingredients I had on hand, so can't give you exact measurements/amounts. It's a messy dish, so have a bowl to toss your shrimp shells in, & lotsa napkins.
Rinse & clean shell-on shrimp (the larger the better). Put the shrimp on a baking pan, drizzle w olive oil, sprinkle w freshly-ground black pepper, & salt, a few squeezes of fresh lemon juice, a good dose of worcestershire sauce & Tabasco (to taste). I cut about a stick of butter into pats & put that on top of the shrimp, then put under the broiler for about 10 minutes. Don't overcook.
Heat a loaf of crusty bread in the oven, just till warm. Pour the cooked shrimp into individual serving bowls, w sliced warm crusty bread on the side. Dip the bread into the pan juices to sop it up - & peel & eat away at the shrimp.
Note: One of my fave Chinese take out/eat in restaurants has a fab peel 'n eat shrimp dish, I'm hoping to dupicate. I may change out the seasonings & see what I come up with...or ask for some suggestions.
Another idea to change it out, might be some parmesan cheese, minced scallions/green onions & garlic. Still working on it. ;-)
Rinse & clean shell-on shrimp (the larger the better). Put the shrimp on a baking pan, drizzle w olive oil, sprinkle w freshly-ground black pepper, & salt, a few squeezes of fresh lemon juice, a good dose of worcestershire sauce & Tabasco (to taste). I cut about a stick of butter into pats & put that on top of the shrimp, then put under the broiler for about 10 minutes. Don't overcook.
Heat a loaf of crusty bread in the oven, just till warm. Pour the cooked shrimp into individual serving bowls, w sliced warm crusty bread on the side. Dip the bread into the pan juices to sop it up - & peel & eat away at the shrimp.
Note: One of my fave Chinese take out/eat in restaurants has a fab peel 'n eat shrimp dish, I'm hoping to dupicate. I may change out the seasonings & see what I come up with...or ask for some suggestions.
Another idea to change it out, might be some parmesan cheese, minced scallions/green onions & garlic. Still working on it. ;-)
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