Though we’ve never met the man, we wish we could eat shrimp with our friend Jennifer’s grandpa and thank him for coming up with a recipe this good. Start with great shrimp from Pike Place Fish and you’re halfway there. Add spiced butter and bacon? Forget about it. You’ll need napkins, or better yet, maybe a bib?
SERVES 8
Ingredients:
2 to 3 Pounds of large shrimp, shells on, split down the back and deveined
2 cups of chicken broth
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 teaspoons freshly ground black pepper
1/2 teaspoon dried oregano
2 garlic cloves, minced
2 tablespoons minced yellow onion
1 tablespoon cajun and blackening seasoning or Northwest Seafood Seasoning
1/2 pound bacon, diced and cooked until crispy
Procedure:
1. Preheat the oven to 400° F
2 . Heat the butter in a large saucepan over medium heat. Add the chicken broth, mustard, chili powder, basil, thyme, pepper, oregano, garlic, onion, Cajun seasoning, and bacon. Over low heat, simmer briefly to combine the flavors, whisking occasionally.
3. Place the shrimp in a 13 x 9 baking dish and pour the sauce mixing over the shrimp.
4. Bake for 15 to 20 minutes, or until the shrimp are opaque.
5. Transfer shrimp and sauce to a deep platter or bowl to serve.