Patio Shrimp

Patio Shrimp....spicy, savory and ready in thirty minutes...

Patio Shrimp over brown rice with a crisp salad

The perfect dish after a lazy day by the pool.  Fast, easy and a little spicy this is a "go to" recipe around Murph's Kitchen.  Originally gleaned from a Junior League of Tucson cookbook, we've refined it over the years and it's mouthwateringly delicious.

Ingredients

2 lbs uncooked shrimp, peeled and deveined
1 Cup Butter
1/4 cup olive oil
1Bay Leaf
1/2 cup fresh squeezed lemon juice
1 Tbsp Lemon Zest
3 Tbsp Capers
1 tsp crushed Red Pepper
3 cloves crushed garlic
1 tsp. cayenne pepper
1/2 cup water
1/2 cup dry white wine
2 tsp. Emeril's Essence
Kosher Salt
Fresh Ground Pepper



Preheat oven to 350 degrees

Combine all ingredients in a saucepan and simmer over low heat for about ten minutes.  Don't let it boil!

Arrange shrimp on the bottom of a good size baking dish and cover with sauce.

Swimming in sauce and ready for the oven

Bake for twenty minutes uncovered and enjoy the aroma as it tantalizes your senses....

Fresh from the oven and perfectly done

A great dish on the patio with crusty bread over rice or with pasta...take your pick and enjoy!



Buon Appetito!