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-> [Barbecue, Seafood, Shrimp] -> [Pan barbecued shrimp Recipe] |
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Pan barbecued shrimp
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| Artist: |
_ |
| Categories: |
Barbecue, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 2
| lbs | Large Shrimp * | | 1
| tbsp | Fresh Minced Parsley | | 1/4
| lbs | Unsalted Butter | | 3
| tbsp | Olive Oil | | 1
| tsp | Paprika | | 1
| tbsp | Worcestershire Sauce | | 1
| tbsp | Fresh Lemon Juice | | 1/2
| | Lemon, Thinly Sliced | | 1
| tsp | Ground Red Pepper | | 3/4
| tsp | Liquid Smoke | | 1/2
| tsp | Dried Oregano | | 1/4
| tsp | Tabasco Sauce | | 1/2
| tsp | Salt | | 1/2
| tsp | Fresh Ground Pepper |
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Procedures:
| 1 | * shrimp should be uncooked and unpeeled. | | 2 | ~--------------------------------------------------------------------- ~-- wash shrimp and slit down the back so they will be easy to peel. | | 3 | You may peel before cooking, but traditionally the shrimp are cooked in the barbecue sauce in the shell. | | 4 | Combine remaining ingredients in a saucepan; simmer for 10 minutes. | | 5 | Pour over shrimp and mix thoroughly. | | 6 | Cover and refrigerate at least 2-3 hours, stirring occasionally. | | 7 | Heat oven to 300°F. | | 8 | Place shrimp and sauce in a shallow pan or black iron skillet. | | 9 | Bake shrimp, turning frequently until they just turn pink, about 15-20 minutes. | | 10 | Do not over bake. | | 11 | Shrimp should be tender |
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