2. Whole Oranges and Lemons depending on how big you roaster is
3. The Holy Trinity (for you non-cajuns, thats onions, bell pepper
and celery) coarsely chopped
4. Other vegetables you might want, coarsely cut up. I have used small
slices of zuchini, small chunks of new potatoes, cauliflower, yellow
squash. Anything which will cook quickly when chopped will work
Truth is I rarely add anything but the Holy Trinity
5. One stick of real butter for every pound of shrimp in roaster
6. Tony Cacheres Cajun Seasoning
7. Several baguettes of french bread
Preheat oven to 375 degrees F. Layer shrimp in large turkey roaster then OVERSPICE them slightly with Tonys as you are cooking them in the peel. Cut oranges and lemons into thin slices. Shingle orange and lemon slices in layer over shrimp until they are completely covered so that steam from cooking shrimp is held in to some degree. Add layer of other chopped vegetables. Put one stick of butter for each pound of shrimp on top of vegetables, evenly spaced. Put roaster into oven. Cook 20 minutes. Remove roaster and toss ingredients. Some shrimp will be pink and some still gray. Return roaster to oven and cook until all shrimp are pink. Remove from oven, transfer to large bowl if desired ( we are a eat out of the roaster family )
Spoon shrimp and vegetables to plates with a SLOTTED spoon. With a ladle, ladle the shrimp, fruit, and vegetable juice into small bowls set at each place setting. Peel and eat shrimp, eat vegetables, eat torn off hunks of baguette dipped in juice, drink some beige wine, and go crazy.