“This is not a meal for polite company! Shrimp cooked in their shells with lots of spicy, buttery sauce- talk about GOOD! Serve with lots of crusty French bread to sop up the delicious sauce and a side salad. This comes from the R.S.V.P. Letters to the Editor from an August 1983 issue of Bon Apetit. The recipe was requested from Stephens & Martin restaurant in New Orleans. Not sure if the restaurant is still there, but I'm glad I saved the recipe!”

Ingredients Nutrition


  1. Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop).
  2. Divide shrimp between 2 large deep skillets.
  3. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly.
  4. Add 3/4 cup clarified butter to each skillet.
  5. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes.
  6. Add 1/2 cup vermouth to each skillet and cook 3 minutes.
  7. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired.
  8. Serve immediately.

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