Spicy Shrimp Recipe
- 6 bacon strips, diced
- 1 cup butter, cubed
- 2 tablespoons seafood seasoning
- 2 tablespoons Dijon mustard
- 1-1/2 teaspoons chili powder
- 1 teaspoon pepper
- 1/2 to 1 teaspoon Louisiana-style hot sauce
- 1/4 teaspoon each dried basil, oregano and thyme
- 2 garlic cloves, minced
- 1-1/2 pounds uncooked shell-on medium shrimp
- 1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer.
- 2. Place the shrimp in an ungreased 13-in. x 9-in. baking dish. Add butter mixture and stir to coat. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring twice. Yield: 6 servings.
1 serving (6 ounces) equals 490 calories, 45 g fat (24 g saturated fat), 265 mg cholesterol, 1,464 mg sodium, 2 g carbohydrate, trace fiber, 21 g protein.
Reviews for Spicy Shrimp
"I love this recipe, however...it is quite salty! The first time I made this I made the mistake of using salted butter. That coupled with the seafood seasoning and bacon was just too much. When I make this now, I only use half the butter and it is unsalted. I add a bit more bacon (YUM!) and I use the Chef Paul Prudhomme's Magic Salmon Seasoning (it is bomb.com!). I am making this tonight and I think I am going to toss it with some roasted spaghetti squash (this helps cut the salt and it a nice way to use the sauce), usually I add about a lb or so of green beans to the pan. I feel like this makes it less bad for you, haha. Overall, a recipe I have made at least 20 times. :) Thanks! Oh and I always just cook the whole thing on the stove."
"This was a very good recipe BUT it was very salty. Think about it; bacon, hot sauce, mustard a mouthful of saltiness ( and I like salt!). BUT it was tasty. I finished this stovetop, not oven. Once I tasted it when it was almost done I threw in some fresh green beans and toasted some bread to soak up the salty sauce. I would make it again. I saved some to throw into a cold salad tomorrow when all spices meld. This might be great as a topping over a baked potato too. Enjoy!"
"Really great shrimp. The thing I love about this recipe is how versatile it is! To make it even spicier (I've got spicehounds in my household), I substituted cayenne pepper for black pepper and marinated the shrimp for a couple of hours in a "brine" made up of chopped garlic, jalapenoes and jalapeno juice. The result was outstanding! Make sure to serve this with something to sop up the sauce! (Rice or French bread!) Thank you, Bob!"
"One word: Delicious!"
"I have to modify the previous comment: bacon, shrimp, and BUTTER...what could be better? We absolutely loved this recipe!"
"The family enjoyed this one...shrimp and bacon...what could be better?"
"I have been making this recipe over 25 years since I found it in Jeff Smith's cookbook...it is one of my most requested recipes...I usually just serve it with a salad and baked potato so the fabulous spices of the shrimp sauce can be sopped up with crispy french bread...This is not a lo-cal meal...but definitely worth splurging on once in a while....or serve as an appetizer so everyone can enjoy a great start to an amazing entree you've prepared!!!"
"Wow this was great!! I am going to make it again and again. Thanks for the recipe."
"The first time I made this recipe I followed the directions explicitly and the result was so delicious I knew I would make it again.The second time, my husband suggested we shell and devein the uncooked shrimp before putting them in the baking pan. We also added chopped green and red bell peppers that we grew in our garden. It worked beautifully and was probably even tastier. We served the shrimp with saffron rice, accompanied with lots of French bread to sop up the wonderful sauce. Thank you, Mr. Gebhardt for sharing your unique recipe."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.