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Ingredients
- 3 c. sweet butter
- 1 bottle (8 oz.) clam juice
- 5 cloves garlic, minced
- 4 tsp. rosemary
- 2 tsp. basil
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. Louisiana hot sauce
- 1 tsp. nutmeg
- 1 Tbsp. paprika
- 1/2 c. fine black pepper
- 1/4 c. fresh lemon juice
- 6 lbs. unpeeled shrimp
Preparation
Step 1
In a Dutch oven, melt butter over med. heat. Add everything else but shrimp. Cook, uncovered, stirring occassionally, till rich brown.. About 15-20 mins.
Add shrimp, stir to coat well. Cook 12-15 mins. until coral pink.
Serve in a big soup bowl with a little broth and eat, using bread to soak up the broth.
Messy, but worth it!
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