Many years ago a poster here sent me Frank Davis's Cajun Seafood Cookbook, mostly for the recipe named above...

Today was spent teaching a new boat owner some more advanced single-screw docking manuevers, and pulling some shrimp pots. Docking went extremely well, shrimping was okay. One poor little octopus had no idea what twin 7-year-olds would do to him... Burp!!!!!!!!!!! One even insisted on learning to butcher one so they would stop letting them go. Entire octopus was eaten in less than 15 minutes.

back to the shrimp... Frank's recipe calls for several questionable things; margarine, 3 Tablespoons of salt, and no garlic... So I have fixed those obvious shortcomings... Then I cheated by using AK Spotted Prawns instead of any old southern GOM shrimp. Our shrimp are big and incredibly fat. You may have to dance with the one what brung ya.

Shrimp Boiled in Butter
5# shrimp, headed
1/2# butter
3 medium onions quartered
1 Tablespoon Old Bay seasoning (dry)
1 Tablespoon sea salt
1 head of garlic peeled and sliced
1/2 cup white wine

I made considerably less and mostly guessed at the amounts, and it is awesome.

Put all ingredients except the wine in a cold pot and put on high heat. Stir constantly until the juices start flowing and then just stir often. At about 12 minutes the shrimp will be done. Far better to undercook than overcook...

Add the wine and stir, remove from heat immediately.

Frank says to serve with lots of bread and that works... I had enough shrimp to skip the bread.

Lots of these prawns have eggs and spooning a bunch of the juice over the eggs before sucking them off the swimmerettes may seem gross. But it is dammmmnnnn good! The onions are incredible!
art

I'll bet that would be good with some crushed garlic added.

"1 head of garlic peeled and sliced"

That's not enough?

Oops, sorry. I don't make a habit of skimming your posts.

The Azores Portuguese here make Shrimp Mozambique which uses a lot of butter and is really good. A typical recipe is like this one:


2lbs. shrimp (lg)
1 can beer (Bud)
2 sticks butter
2T.paprika
1tsp. Salt and pepper
1/2 of a lemon juice
1/4 C. fresh parsley
1/2 T garlic Tabasco sauce to taste
4sm.pkgs.Goya seasoning (conazafern) is the name for the Goya seasoning) With shrimp on front of box.

Note the 2 sticks of butter and the can of beer. It's off to a good start. You should give it a try.

Both of these recipes look like winners to me. When I give up grilllng for the season (or sooner), I'll probably try 'em. Not sure about finding that fancy Goya stuff, though.

Your skimmage missed this also:

Google Goya. They sell it everywhere. Buy about 10 boxes of Sazon and another of Jamon(ham). They are good for everything from pea soup to shrimp to clams, stocks. It's magic in the kitchen. I add it to many things.

'bender
Nothing like plastic oil to ruin food...
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Now that, I wouldn't have missed...

Now, a picture of that dish would have been MUCH appreciated!

Calling budwiser beer is akin to considering margerine a substitue for butter.

Don't need the unnecessary temptation...

10-4...! That is just about the hardest thing to stop some people from using, and the quickest way to improve their cooking. Butter and olive oil are all you need...really.

Now...can you print a recipe for crabs or something? I am hellaciously allergic to shrimps...so the recipes sound good in every fashion but the main ingredient... .

Dennis

I remember that now as you were unable to sample the outrageously good shrimp and artichoke salad M tried to feed you way back when...

Doing the same thing with crab sections as the shrimp would likely be every bit as good... And that would avoid the watery body meat you get with boiling butchered dungies.