Been getting a lot of shrimp this summer so I tried something new and It turned out pretty good.screen capture freeware

we used to do something like that on the grill in a pan.

mind sharing the recipe? looks good

It's pretty simple. Basically a stick of butter or more depending on how many shrimp, a little olive oil 1/4 cup or so, same amount of Worcestershire sauce, few spoons of garlic crushed,half a chopped onion, tablespoon of Cajun seasoning, 1/ 4 spoon black pepper a little paprika, little cayenne pepper and red pepper flakes and a lemon. Heat it all up in a pan for a few minutes and pour it over a pound or two of shrimp and put them in the oven on 350 for about 20 minutes. I just Googled a recipe and modified it for what I had on hand. Could have used a little more spice but was a good change of pace. Fills you up quick with some bread for mopping up the sauce.

will try, thanks.

looks good

Yummy

Damn that looks good

Something similar except cook a pound of Conecuh in the pan first, then add the shrimp..

Looks great. I have been catching them in Daphne. They have been big this year. I get the Cajun king packet of bbq shrimp. It is very good. But have you ever tried soppin shrimp? Melt a stick of butter and add 1 bottle of Italian dressing and a little black pepper and drop or two of worcesteshire sauce. Stir in shrimp and bake at 350 for about 20 min. Get French bread and toast it then dip the bread in the juice. Oh my its goooood.

Looks awesome. Try serving some Cheese Grits with Smoked Gouda and a little heavy cream on the side. Spoon a little of those drippings off the shrimp over the grits.

Definitely going to try some of these other things. The cheese grits would be good with it. The conecuh sausage may put it over the top though because it was already too rich to eat very much of it. I am up for trying anything with some conecuh though.

One of my favorites. Here is how I do it.
1 lb of shrimp, at least 21-25 count in size, preferably a little larger, shell on
1 stick of butter
3 tbls chopped garlic
2 tbls chopped fresh rosemary
1 tbl Worcestershire sauce
Lemon, sliced thin
1 tbl crystal hot sauce
Creole seasoning, Tonys, zatarins, your choice
Beer

Season the shrimp with a good amount of Creole seasoning in a bowl and set aside
Heat a large pan over medium heat and add olive oil to heat. Add rosemary and stir for about a minute. Add garlic and seasoned shrimp to pan and toss/stir for 3-4 minutes over heat. Add lemon slices to pan and add a little of the beer you are drinking to the pan to deglaze and stir for another minute. Add Worcestershire and hot sauce to pan and stir in for another minute. Add butter and remove from heat. Shake pan to melt and incorporate butter into the sauce. It is important to remove from heat so that butter does not get too hot and separate.

Serve with hot crusty French bread, a lot of beer, and napkins.

This recipe is basically the same recipe used by Commander's Palace.

Made up another batch with some I caught this weekend. Took yalls advice and made some grits to go with them and it turned out just right. I should probably cut the whiskers off before I cook them but it doesn't bother us.

My MIL says the shells and whiskers helps with the flavor.

Not worth the pain in ass to peel them to me, looks great though