Gourmet Galley: Tray of shrimp welcomes travelers back home to Louisiana _lowres

Advocate staff photo by PATRICK DENNIS -- Shrimp Pass-a-Loutre.

ADVOCATE-TESTED RECIPE

Shrimp Pass-A Loutre

Serves 4 as entrée. Submitted by Steve Harmon to “Hot Off the Press” cookbook. The shrimp are cooked in their shells; so have napkins or wet wipes handy. Note: If your shrimp are not jumbo, you may have to shorten the baking time.

2½ pounds fresh, headless, jumbo shrimp (I used large)

2 sticks butter (I used 1 stick and that works fine)

1 tablespoon Worcestershire sauce

½ cup finely chopped parsley

3 cloves garlic, pressed

1 tablespoon sugar

½ cup fresh lemon juice, plus lemon slices or rind

1 teaspoon red pepper together with 1 teaspoon seasoned salt (OR season to taste)

1 cup sweet red wine (most of the time I use white wine)

French bread, for dipping into sauce, if desired

1. Remove heads from shrimp, rinse, drain and place, in single layer, in large baking pan with a 1-inch rim. Set aside.

2. Preheat oven to 400 F.

3. In a small saucepan over medium heat, add butter, Worcestershire, parsley, garlic, sugar, lemon juice, salt and pepper. When melted, add wine.

4. After stirring thoroughly, pour over shrimp in baking pan.

5. Bake in preheated 400 F oven for 20 minutes.

6. Take out of the oven and turn shrimp over. Garnish with lemon rind, or a few thin lemon slices, and bake 10 minutes more. (With the jumbo shrimp, let them “steep” in the hot liquid for another 10 minutes in the oven but with the temperature off. That’s not necessary for smaller shrimp.)

7. Heat and slice French bread for dipping into the shrimp sauce.