Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Head-on U-10 shrimp
2 1/2 c Butter
5 ts Minced garlic
1 c Dry sherry
4 tb Spice mix
2 1/2 c Olive oil
24 Bay leaves
1 ts Thyme
1/2 c Chopped celery
1/2 c Chopped parsley
1/2 c Chopped onion
SPICE MIX:
2 1/2 tb Rosemary
2 1/2 tb Paprika
2 ts Fresh ground black pepper
1 1/4 ts Sweet basil
1 1/4 ts Marjoram
1 1/4 ts Kosher salt
1/4 ts Cayenne
2 ts Tumeric
1 ts Fresh ground white pepper
1 ts Tarragon

Grind rosemary and tarragon coarsely in a coffee mill and combine with
remaining ingredients. ( Not reccomended to use the coffee mill for
coffee again, only for spices )

In a 14 inch skillet sweat the celery, onion and fresh parsley in the
butter and oil. Add garlic and saute for one minute. Add remaining
ingredients except shrimp and bring to boil while mixing thoroughly.
Add shrimp and cook over high heat for 20 to 25 minutes stirring
occasionally to assure all shrimp are evenly cooked. Serve with hot
jasmine rice and/or crusty french bread. Goes especially well with
champaigne!

Recipe By : John Mitchell

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