When Bessie lived in Nashville, she craved Gulf Coast seafood. She began making this dish for friends, and it quickly became a favorite. Source:

Yield: 5 servings
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  1. 3 slices bacon, chopped
  2. 1/4 pound butter
  3. 1/4 pound margarine
  4. 2 tablespoons Dijon mustard
  5. 1 1/2 teaspoons chili powder
  6. 1/4 teaspoon basil
  7. 1/4 teaspoon thyme
  8. 1 teaspoon oregano
  9. 2 garlic cloves, smashed
  10. 2 tablespoons Rex Liquid Crab Boil
  11. 1/2 teaspoon Tabasco
  12. 1 1/2 pounds jumbo shrimp, with heads on
  13. French bread, for serving

  14. 1. Panfry bacon in large sauté pan on medium heat for about 5 minutes or until crisp.

  15. 2. Add all ingredients except shrimp and simmer for 5 minutes. Stir often to create the butter base and to prevent ingredients from sticking to the pan.

  16. 3. Place shrimp in pan and cover with butter base. Sauté approximately 4 - 6 minutes, until shrimp are pink. Serve with warm French bread, covered in sauce.
October 2012

This recipe is a personal recipe added by AlanMatherne and has not been tested or endorsed by MyRecipes.

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