Shrimp Marinade and Grilling: In
Make seasoning by mixing all of the spices together (salt - rosemary).
Make BBQ shrimp:
Heat butter in a large skillet over moderate heat unitl foam subsides.
Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.
Place shrimp next to each other on
e used.
Also, defrost shrimp, if needed.
Cut pineapple
Place 6 shrimp on each bamboo skewer, leaving
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
o coat all of the shrimp. Or, mix everything in a
luminum Foil.
Combine the shrimp, paprika, cumin, and remaining 3
lean and remove shell from shrimp (leaving tail on).
In
In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
Preheat oven to 375.
Place shrimp in an open baking dish and pour over the sauce, stir to coat.
Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dishi.
In a hot heavy skillet melt 1 stick butter and add garlic, Worcestershire and spices.
Add shrimp and boil 2 minutes, shaking pan rather than stirring.
Add remaining butter and stock and boil 2 more minutes.
Add beer, flip or stir shrimp and cook 1-2 minutes.
Serve with crusty bread for dipping.
Lightly toss shrimp and bacon in sealable bowl with BBQ Sauce to coat. Put in fridg to marinate 6 hours (overnight, okay).
Take out of fridg and wrap individual shimp with bacon strips. Put the wrapped shimp onto skewer leaving 1/4 inch between to insure proper cooking. Place skewers on broiling pan and broil 3 minute on one side, flip, and 3 min on other side.
Using a fork, remove shrimp bites onto small platter.
Serve with Poppyseed Dressing for dipping sauce.
Comebine shrimp, olive oil, sherry, and garlic and marinate in refrigerator for at least 3-4 hours.
Melt butter in skillet.
Add lemon juice, salt, worcestershire sauce, soy sauce, and tabasco sauce and bring to a simmer.
Sautee shrimp in mixture.
Combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, and Tabasco sauce. Add salt, pepper and cayenne to taste.
Bring mixture to a simmer, stirring constantly; simmer 5 minutes.
Add shrimp. Turn to high and cook, stirring often about 5 minutes or until shrimp curl and turn pink. DO NOT OVERCOOK.
Serve immediately with lots of napkins.
Preheat oven to 325 F.
In small mixing bowl combine shrimp and BBQ sauce.
Spread evenly over pie crusts.
Place pie crusts on flat baking service and bake until throughly heated.
If using cheese it may be added at the beginning or halfway through cooking.
il and stir thoroughly. Let shrimp sit for about 15 minutes
tached. (I use zipper back shrimp).
Reserve the shells, sprinkle
Lightly grease a 13x9 baking dish.
Peel and devein shrimp, leaving the tails intact.
Rinse the shrimp and pat dry with paper towels.
Place the shrimp in the baking dish and set aside.
In a small bowl combine the rest of the ingredients.
Pour the mixture over the shrimp.
Toss to coat the shrimp and lay in a single layer.
Bake uncovered for 15 minutes at 350 degrees.
Spoon the shrimp into a serving dish.
Pour the cooking liquid over the shrimp and serve immediately.
Rinse the shrimp in cold water; pat dry and set aside.
Melt butter in a large skillet and combine all ingredients, except the shrimp. Bring the mixture to a simmer, stirring frequently.
Add the shrimp. Turn the heat to high and cook, stirring often, for 5-10 minutes until shrimp curl (make a C, if it is an O the shrimp are overcooked!) and turn pink. Do not overcook -- the shrimp will be tough and chewy if you do. Serve immediately. Peel and eat, dipping into the sauce.
Shell the shrimp, leaving the tails intact.