Greetings my fellow food & wine lovers!
Sorry its been a while since my last post. I have been busy with the holidays and learning new tricks of the trade. The festive season may be over but that doesn’t mean you can’t have fun food at home! I came across this recipe by chance as my mom and I were digging through our old cookbooks for something different to take to a party. Those old recipe books you haven’t cracked open in years may still hold some treasures!
Ok, so now for the recipe.
Tom Jones Shrimp (Tidewater on the Half shell cookbook)
1 pound shrimp (fresh and unpeeled – try not to use precooked, frozen shrimp)
1 Tbsp. freshly ground pepper
1 1/2 tsp. salt
Juice of 1 lemon (or if you have the bottled lemon juice I used about 3 Tbsp)
1 Tbsp. Worcestershire sauce
Several shakes of hot pepper sauce (I use Texas Pete – I don’t recommend using more than 3 drops. If you do it will be too spicy and overpower the wine).
1 clove garlic minced
3 Tbsp. extra virgin olive oil
3 Tbsp. butter
1 French bread baguette
Preheat oven to 350 degrees. Wash shrimp, then spread in a single layer in a baking dish. Mix all remaining ingredients (except butter) and pour over shrimp. Dot shrimp with butter. Bake at 350 for 20 minutes , stir several times. Serve shrimp in a baking dish and peel when cool enough to handle. Slice bread into thin pieces for dipping into the sauce.
Wine: 2009 Touriga and/or 2009 Cabernet Franc; for me the Touriga became fruitier and Cabernet Franc’s peppery-ness was accentuated with this dish.
Again – don’t spice this up too much or you will not be able to taste your wine! This dish is great for a cocktail or even over some basmati rice to go with your dinner.
Hope you enjoy!