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Ingredients
- 2 pounds unpeeled or peeled deveined shrimp, preferably wild American
- 1 small onion, sliced
- 1 lemon, thinly sliced
- 8 bay leaves
- 2 tablespoons fresh oregano leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 2 teaspoons hot chili paste (such as sambal oelek)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter, cut into tablespoons
- Ingredient info: Hot chili paste is sold at Asian markets and many supermarkets.
Details
Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Using small kitchen scissors, cut shrimp
shells along the curved backs. Remove vein,
keeping shell intact. (Skip this step if using
peeled deveined shrimp.) Toss shrimp and
next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty
foil on a work surface. Divide shrimp mixture
among sheets. Fold all foil edges toward the
center to accommodate the liquid; do not
crimp. Add 2 tablespoons butter and 1/4 cup water
to each. Crimp tightly to seal. Preheat oven
to 325°F. Arrange packets in a single layer on
a rimmed baking sheet. Alternatively, build a
medium fire in a charcoal grill, or preheat
a gas grill to medium-high. Bake or grill until
shrimp are just opaque in center (carefully
open 1 packet to check; steam will escape),
about 30 minutes. Carefully cut open
packets.
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