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|• 2 lb Fresh jumbo shrimp, with shells and heads, if possible||• 1 bottle Pickapeppa Sauce|
|• ½ Cup Olive Oil||• Juice of 2 Lemons|
|• 5 Clove Garlic, thinly sliced||• ¼ lb unsalted butter, cut into thin squares|
|• 1 Tbs coarse-ground black pepper||• ½ Cup beer, at room temperature (Red Stripe is just fine)|
|• 1 tsp kosher or coarse sea salt|
|• 1 ½ tsp dried rosemary, crushed|
Preheat the oven to 350 degrees. Cover the dish with the beer and squares of butter. Bake the shrimp for 10 minutes, rearranging or turning them during the cooking, if necessary, so they cook evenly. They are done when the shells turn red and you can see a space between the meat and the shell.
Note: If you’d like the sauce thicker, remove the baked shrimp, then simmer the sauce on the stove top till the desired consistency is achieved.
Number of Servings:
Time to Prepare: