Recipe: Sweetbay Shrimp

A healthy dose of butter and lemon takes fresh Gulf shrimp to the next level.

Photo by Elizabeth Gelineau

5 pounds headed shrimp, peel on
salt and pepper, to taste
5 bay leaves
1/4 cup oregano
1 ounce Reese garlic juice
1 teaspoon Crystal hot sauce
2 pounds salted butter
8 lemons
New Orleans French bread, for serving

1. Preheat oven to 350 degrees. Place shrimp in a 4-quart Pyrex baking dish. Completely cover shrimp with salt and pepper until you think that you have ruined them. Spread bay leaves over shrimp. Sprinkle oregano, garlic juice and hot sauce on top of seasoned shrimp.
2. Melt butter in a saucepan over medium heat. Cut lemons in half, squeeze juice into butter and stir to combine. Add squeezed lemon halves to butter. Pour lemon butter over shrimp.
3. Cover and bake 40 to 50 minutes. Serve with New Orleans French bread for dipping and lots of napkins. Serves 8 – 10

Recipe originally featured in “Party on the Wharf,” June 2018

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