Grand Isle Shrimp

The other day, while doing errands, I was trying to decide which recipe to share with you next and I looked up I saw the marquee for our local seafood market that read, "Fresh caught 10ct. shrimp $4.95 lb". I immediately turned into the parking lot and knew that Grandma's "Grand Isle Shrimp" was the next recipe to share.

The first time I had "Grand Isle Shrimp" was during a visit to my Grandparents' house in Baton Rouge. (Let me tell you, I come from a long line of cooks and my Grandma is still turning out amazing dishes in her kitchen.) When my Mom and I arrived from our long drive from TX she told us about this recipe she had found and was thrilled to try it out on all of us. Now, I've had a lot of shrimp dishes in my life, but this one topped them all. The shrimp was plump, buttery, and incredibly well seasoned and the best part was the big loaves of bread on the table to sop up all the buttery juices on the bottom of the pan. After eating in almost complete silence (that's when you know the food is good, there isn't any talking) for some reason, after dinner, we all decided to count our shrimp tails to see who had eaten the most. My Mom won, 40 tails!

Grand Isle Shrimp

Serves 4 as main dish

You can assemble this entire dish the morning of and leave in the fridge until ready to bake. Make sure and serve this with a crusty loaf of bread to sop up the juices. Don't even think that you might have left-overs...this dish is just that good.

2 pounds (16-20ct.) shrimp, shell peeled to the tail and de-veined

1/2 cup butter, cut into tablespoons

1/2 lemon

Worchestershire sauce

Herb-a-mare (organic seasoning mix that can be found at most health food stores)
Paprika
Cayenne

Garlic

Preheat oven to 450 degrees. Lay shrimp in large baking dish and sprinkle with lemon juice from half a lemon. Season generously with herb-a-mare, then sprinkle lightly with paprika, cayenne and garlic. Dot with butter right on top of shrimp. Bake for 8 minutes. Serve immediately.