This Louisiana Shrimp from Breton Sound is said to be some of the best in the country. The key to cooking Shrimp is timing and experience. There is nothing worse than undercooked shrimp or shrimp that tastes rubbery. This dish is popular on the Mediterranean Coastlines in Europe. Easy to do and oven to table in 7 minutes. I was almost tempted to toss it with Pasta. I served it as an appetizer and shared it with friends. I unexpectedly found some beautiful banana peppers in my garden, all from a plant I thought was actually not producing anymore. It's funny the things you find in the garden. Buon Appetito!
Preheat your oven to 425/bake. Make adjustments for convection cooking.
Ingredients: (Serves 4)
One pound and half of extra large (Jumbo) Shrimp. If you are using frozen, this will work too. Be sure and thaw them thoroughly.
2 Banana peppers, split, cored and sliced. Leave them hole if you like and discard them after cooking or serve them up. Any pepper you like will do.
2 teaspoons of salt
2 teaspoons of pepper
2 cloves of garlic diced or you can leave them hole then smash them for flavor and remove them before serving.
1/2 lemon juice
2 tablespoons olive oil
Handful of parsley diced or left whole for decorating the plates. (Whatever you like)
One oven to table baking dish
Method: Remove your shells from your shrimp, remove the black vein across the back. Slice open across the back, leaving the tails intact. Just like opening a book.
Carefully toss your shrimp in a bowl with all the above ingredients. Place in as circle in your dish. Pour your marinade over your shrimp.
Bake for approximately, 7 minutes.
Might have to rename dish 7 Minutes of Heaven.
Just serve with some garlic toast.
Just a little squeeze of Lemon too. Discard the garlic if you like. I did not. Buon Appetito!
Special Note: Timing is everything. Jumbo shrimp vary in size. Don't be afraid to open your oven and take it out early. These were approximately 3 inches in length. (Not including the tail). Enjoy!