Spicy Baked Shrimp

Word on the street is that some of you (again, one who shall not be named) are way "over" the lavender cookie recipe. The problem with creating a monster, is that you have to feed him occasionally and I've been too busy to feed this particular monster (albeit a tame one). But I'm feeling fresh with the hope of a bright, sunny morning and, more important, I'm procrastinating from doing the things on my "To Do" list at the moment. Today I have a luscious recipe that has stood, not only the test of time (first started making it in 1989), but also the test of any occasion; from cocktail party appetizer to dinner for two in a hurry.

As a young, and very kitchen challenged wife, I searched for recipes that I could make that were easy, reminiscent of home for my Cajun (ish) guy, and relatively inexpensive. I know that shrimp are not inexpensive now, but in 1989 in Pensacola, Florida, huge Gulf shrimp were within my financial grasp.

I remember being in Bayou la batre, Alabama for a sales call to a shipyard when I came across a sign on a dock that said simply "Shrimp". Since I was on my way back to Florida I bought ten pounds at $1.89 a pound. I have never forgotten that price since they were the most amazing shrimp I have ever seen...as long as the distance between the end of my index finger to the tip of my thumb and just plain fat.

Brien and I cooked a traditional Louisiana shrimp boil that night; boil in a huge pot outside on a gas cooker, Zatarain's crab boil (liquid and spice bag), salt, garlic, onions, potatoes, corn on the cob, mushrooms, artichokes and shrimp. When it was done we drained all the water and threw it in the middle of a table covered thickly with newspaper (traditional Louisiana and makes for easy cleanup) and elbowed our way through the pile ,casting aside shrimp shells, garlic skins, and leftover artichoke leaves. Only taking time to growl at each other and threaten menacingly over particularly handsome shrimp.

You can do the same with crabs or craw fish substituted for the shrimp or in addition to. We eat it with melted butter and/or remoulade sauce (a delicious combination of mayo, Dijon mustard, capers, garlic, and any herbs you feel partial to).This is a meal that doesn't take long to prepare but it takes forever to eat. I've seen these things go on for three hours...time enough to digest and start again!

Once again, I have digressed. This is supposed to be about Spicy Baked Shrimp and I have prattled on about a Shrimp Boil. Ah well...you need to have both ideas in your arsenal of shrimp recipes.

Back to the Spicy Baked Shrimp... I came across this recipe in Bon Appetit Magazine sometime in 1989 I believe. I've made it in every conceivable challenged cooking situation you can imagine...times without a kitchen during a renovation in Florida when we had to do dishes in the bathtub and in my "little house" on the farm with mere inches of counter space. It can be made to serve 2 or 200. Just multiply the ingredients. Making it ahead and letting it marinate only makes it better. It is absolutely best served over rice with a good salad and crusty bread. The bread is divine when used to soak up the sauce. On one of Mom's visits she even had it for breakfast over pasta.

Without further ado here's the recipe:

Spicy Baked Shrimp

1/2 cup olive oil
1/2 stick of butter
2 T Cajun seasoning (I use Chachere's)
2 T fresh lime juice
2 T chopped parsley (dried is fine, just use 1T)
1 T honey
1 T soy sauce
pinch of cayenne
1 pound shelled, deveined shrimp
salt and pepper to taste (optional but we really like it)

Mix all ingredients except shrimp in a 9X13 baking dish. Stir well to combine. Add shrimp, stirring well to coat with sauce. Let marinate in refrigerator for at least one hour (longer is great if you have the time...it only enhances the flavor). Bake at 400 degrees, stirring occasionally, for approx. 15 minutes.

Serve over rice or pasta with lemon wedges and french bread

Note: We are shrimp lovers and heavy eaters and find that this basic recipe serves just the two of us. For more folks just double, triple, etc...

I'ld love comments so please feel free...