| shrimp | 3 | lbs | | onion chopped | 1 | medium | | celery diced | 2 | ribs | | Worcestershire | 3/4 | cup |
| salt | 2 | tsp | | butter | 3 | stick |
| bay leaf | 3 | leaf | | crab boil | 1 | tbl |
| parsley (fresh) | 3 | tbl | | garlic minced | 1 | tbl |
| pepper (cayenne) | | tsp | | Lemon Juice | 3 | tsp |
| lemon zest | 1 | ea | |
Directions:
Start by preheating an 8-quart, heavy aluminum or cast iron Dutch oven over medium-high heat. Then drop in the butter or margarine and melt it down until it starts bubbling and foaming but do not let it burn! Next, turn up the heat to high, add all the chopped vegetable seasonings (except the parsley and garlic) and cook them rapidly and continually in the melted
butter for about ten minutes.
You will notice that as the ingredients wilt the yellow tint of the butter will turn to a pale green color. That's the vegetable butter base. It?s what makes this dish so savory! Now drop in the raw shrimp, along with the bay leaves, salt, crab boil, lemon juice, zest, garlic, and Worcestershire sauce and immediately stir everything together into the vegetable-butter mix so that every single shrimp is thoroughly coated. I suggest you stir for at least three minutes. Then once the shrimp are coated, cover the Dutch oven and cook still on high heat for about three to five minutes
or so.
The next time you uncover the pot, you will notice a sauce beginning to form this is natural shrimp juice mixing with the vegetable butter. Stir again, and when you have everything mixed, taste the sauce for seasoning and make whatever adjustments you want. Now, cover the pot once more and cook for another three to five minutes (or until you begin to see the shrimp meat breaking away from the shells).
Hint: a slight air-space will form along the dorsal (upper) part of the shrimp. That?s your best indicator that they?re done. Don?t overcook or the shells will stick and the shrimp will be hard to peel! Finally, remove the pot from the heat, put the cover back on, and let the shrimp steep for about 10 minutes in the sauce to pick up the full flavor of the seasonings before you serve them.
Note: Serve with French bread for dipping
