2 pounds large shrimp ~ leave the shells on
16 Tbsp unsalted butter
1 Tbsp minced fresh garlic
1/2 tsp fresh minced rosemary
1/2 tsp oregano
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp salt
1/2 c bottled clam juice or dry white wine
1/4 c dry white wine
You'll need a heavy cast iron skillet to make this southern dish properly.
Quickly rinse the shrimp in cold water and pat dry.
Melt 8 Tbsp of the butter in the cast iron skillet over high heat. Add in the garlic and all of the herbs. Stir the butter-herb mixture for about 1 minute.
Add in the shrimp. Cook for about 3 minutes – constantly shaking the ingredients around in the pan.
Add in the rest of the butter and the clam juice and the white wine.
Stir and shake the pan constantly for an additional 2 or 3 minutes.
Serve immediately – right from the pan. Have plenty of crusty bread around to sop up the butter and juice.
Adapted from The Seafood Cookbook by Pierre Franey & Bryan Miller