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Erik Brechnitz Shrimp Recipe
online supplement to the printed article from February/March 2002

Can be served hot with a Dejonghe Sauce or served cold with a shrimp dip (recipes included.)

4 lbs. Jumbo Shrimp (peeled and de-veined)

Marinade:
1 cup olive oil 3T fresh parsley
3 garlic cloves (pressed) 3T fresh basil
Juice of 2 lemons 1tsp ground pepper

Dejonghe Sauce:
1 cup butter dash cayenne
3 garlic cloves (pressed) 1-cup sherry
1/3-cup fresh chopped parsley 2 to 5 T bread crumbs
1 tsp. paprika

Combine all ingredients for marinade. Add peeled and de-veined uncooked shrimp and marinate for 4 hours or if time permits overnight. Cook the shrimp on a very hot grill or under the oven broiler for 6 to 7 minutes, turning about every 2 minutes (shrimp should be very pink).

For the sauce: In a small sauce pan melt the butter and sauté the garlic, then add parsley, paprika, cayenne and sherry. Bring to a light boil and add crumbs slowly until the mixture thickens to desired consistency. Arrange shrimp on plates and spoon on the sauce.

A dip for serving the shrimp cold or at room temperature: Cross & Blackwell Shrimp Cocktail Sauce combined with mayonnaise. Approximately 1 part cocktail sauce to 1/2 part mayonnaise.

Publisher's Note:
This recipe may be printed for personal use only.

This article originally appeared in the February/March 2002 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2002 Decatur Magazine - First String Productions. All rights reserved.