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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth. Ingredients:
2 pounds unpeeled or peeled deveined shrimp, preferably wild american |
1 small onion, sliced |
1 lemon, thinly sliced |
8 bay leaves |
2 tablespoons fresh oregano leaves |
2 tablespoons worcestershire sauce |
1 tablespoon old bay seasoning |
2 teaspoons hot chili paste (such as sambal oelek) |
2 teaspoons kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (1 stick) unsalted butter, cut into tablespoons |
Directions:
1. Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
2. Place four 16x12 sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 tablespoons butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°F. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.
3. Per serving: 470 calories, 26 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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