Chappy Says... To make this dish a hit, serve with piping hot French bread. You have to dip the bread in the sauce. When serving, put out some bowls for your guests to put the shrimp shells into as they peel, dip, and, drink and be merry.
This dish can be served as the main dish, but Chappy likes to serve it as an appetizer with warm wet towels and lemon after.
- 1/4 pound butter
- 2 potatoes sliced thin lengthwise
- 1/2 cup Worcestershire sauce
- 1/2 cup Italian seasoning
- 1 cup olive oil
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- Juice of 1 lemon
- 2 pounds raw shrimp, with shells on
- 4 parsley springs
- 1 lemon, cut into 4 wedges
Place a large skillet over medium heat. Melt butter in skillet. Add the sliced potatoes, and cook for three minutes. Ad Italian seasoning, olive oil, cayenne, black pepper and juice of one lemon and stir until mixed well. Do not break up the potatoes. Add the shrimp. Cook and reduce heat to a simmer. Cook until shrimp turns pink. Remove potatoes and arrange on a platter. Layer shrimp and juice on top of the potatoes. Garnish with parsley and lemon wedges.