If family is coming home for the Christmas holidays and you’re gathering recipes, you need a tray of these shrimp and a French bread.
This says “Welcome back to Louisiana.”
How about sitting on the patio and peeling a few of these shrimp before dinner? Depending on how many you’re serving, this can be an appetizer or entrée.
This recipe is from “Hot Off the Press,” an old cookbook with recipes from the pages of The State Times-Morning Advocate. The cookbook was compiled and edited by the late Pat Baldridge, food editor, from recipes readers submitted.
Steve Harmon had sent this recipe in saying, “That back in the ’50s, Henric von Lubbe, captain of the Zoric, showed him how to prepare these shrimp while they were on a fishing trip in the Gulf, south of Venice.” The shrimp are baked, in their shells, with butter, wine, parsley, garlic and fresh lemon juice. He suggests jumbo shrimp, but I used large.
The shrimp will steam in the seasoning and wine and produce just enough juice for dipping a few slices of hot French bread. This is very easy to put together. It’s similar to bar-b-que shrimp, but not as much butter and black pepper. This one is more lemony.