Broiled Whole Maine Shrimp
This was first served to Uncle David and Dorothy on New Year's Eve '87. They were great sports about this somewhat messy feast. Some (including Barbara) may be a little squeamish about the gray-blue eggs. Most of them can be rinsed off prior to cooking. To serve, put down newspapers or a plastic table cloth. Serve with wine or beer, bread and a green salad. And don't hesitate to increase the amount of garlic. This recipe serves about 6.
Ingredients
5 lbs. whole shrimp (or 3 1/2 lbs. headless)
3 tbsp rosemary, crushed
several twists of pepper grinder
1/2 tsp paprika
1/2 cup butter
1/4 + olive oil
6 large cloves of garlic, pressed
2 tbsp Worcestershire sauce
1 1/2 tsp Tabasco sauce or to taste
Instructions
Head shrimp and rinse if muddy or eggy. Dry on paper towels. Spread one or two layers thick in shallow pan. Sprinkle on rosemary, pepper and paprika. In saucepan, melt butter, add oil, garlic, Worcestershire and Tabasco. Simmer briefly to bring out best of the garlic, then pour over shrimp. Shake gently to coat all. May be marinated in refrigerator for an hour or so, or go on to the next step. Put broiler rack so pan will be 2 to 3 inches from heat. Preheat broiler. Put shrimp under broiler for 2 minutes. Then check and shake every 20 seconds to ensure even cooking and to be sure to catch them at just the right doneness. Total cooking time will depend on broiler efficiency but may be 5 to 8 minutes. You are seeking crisp, well-browned shrimp, with only a few blackened tails. Peel and eat (or you can eat the shells too according to some). This recipe is based on a cookbook by Peaks Island resident Leslie Land, Reading Between the Recipes.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.