Oven Bobby-Cued Shrimp
1 stick unsalted butter
1 small onion, chopped
3 cloves garlic, minced
1 cup olive oil
3/4 cup tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon bayou seasoning
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 lemon, halved
2 pounds medium shrimp, unshelled
crusty french or Italian bread – for dipping
In medium skillet, melt the butter over medium-low heat. Add the onion and garlic and cook until softened but not browned, about 3 minutes.
Add the olive oil, tomato puree, Worcestershire sauce, bayou seasoning, oregano, rosemary, red pepper and salt.
Squeeze the juice from the lemon and add the juice with the lemon halves to the sauce. Bring sauce to a simmer and simmer over low heat, stirring often, 10 minutes.
Transfer the sauce to a 13×9 inch glass baking dish and cool completely. Stir in the shrimp, cover, and refrigerate at least 4 hours, or overnight.
Preheat the oven to 350ºF. Bake the shrimp, stirring often, until they are pink and firm, about 20 minutes. With a slotted spoon, transfer the shrimp to soup bowls.
Transfer the sauce, discarding the lemon halves, to a blender and puree until smooth, about 1 minute.
Pour the hot sauce evenly over the shrimp and serve immediately with the crusty bread for dipping.
The sauce will separate upon standing.
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