o coat all of the shrimp. Or, mix everything in a
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!
Barbecue Chicken:
Rinse chicken halves
In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender.
Combine barbecue sauce, honey, basil, garlic powder and pepper and pour over vegetables.
Bring to a boil over medium-high heat, stirring constantly.
Add shrimp, cook and stir for 3-5 minutes or until shrimp turn pink.
Serve with rice.
Wash shrimp; drain well.
Sprinkle shrimp with pepper combination in microwave dish.
Pour over shrimp the butter, Worcestershire sauce, lemon juice and Tabasco sauce.
Cook on High 10 to 12 minutes; stir twice.
When shrimp are pink and tender, remove.
Add 2 teaspoons salt after cooking.
Let stand 3 minutes. Serve with French bread for dipping in sauce.
Tossed salad and best friends make this a \"super\" bowl.
Peel and devein shrimp, leaving tails on (quick way
alt and egg white. Add shrimp and mix to combine. Let
For Barbecue Butter -- Soften butter at room
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
Place shrimp in a large bowl and pour sauce over shrimp.
Cover and chill 2 hours.
Spread shrimp out in a shallow, foil-lined broiler pan.
Bake, uncovered, at 400 degrees for 20 minutes. Turn once.
et aside. Sprinkle the shrimp with 1 tablespoon seasoning and
Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
In a bowl, add 1/2 jar of barbecue sauce to 1 pound of shrimp. Fry bacon.
Set aside.
Drain grease from pan.
Place shrimp and remaining sauce in hot frying pan.
Cover and cook for 6 minutes. Remove lid.
Add bacon and cheese.
Cover and cook 1 1/2 minutes. Serve hot.
Thread shrimp on metal skewers.
Place skewers on grill over medium hot coals.
Grill 2 minutes on each side or until shrimp turn pink, brushing generously with barbecue sauce.
ender.
Add shrimp; cook and stir until shrimp is cooked through
re commonly used.
The best fat for deep frying is
Wrap gas grill grate in tin foil to prevent sauce and shrimp from falling through.
Turn on both sides to high setting.
Mix barbecue sauce and Tabasco.
Stir until fully mixed.
Add shrimp; mix so all shrimp are covered in sauce.
Pour whole contents on foil on red hot grill.
Cook until shrimp curl up tight and start to brown and dry.
Place on plate and add just a touch more sauce to moisten.
Enjoy some good Louisiana eatin as you chaw down.
Arrange shrimp in a single layer in
Cut bacon into thirds.
Wrap each shrimp with bacon.
Place all in baking pan.
Cover with barbecue sauce.
Cook at 475\u00b0 for 5 minutes.
Turn shrimp over (use more barbecue sauce if wanted). Cook for 5 minutes more.
May need to turn broiler on to finish cooking bacon.
Toss shrimp with seasoning to coat. Thread 5 shrimp each on 4 metal skewers (soak wooden skewers for at least 30 minutes) Place skewered shrimp in a glass dish.
Mix the remaining ingredients and pour half the marinade over the shrimp.
Marinate for 15 minutes.
Heat grill to medium-high, cook shrimp for 2 to 3 minutes a side, basting with reserved sauce. Cook the shrimp until opaque; be careful not to overcook.
Place bacon and shrimp onto round toothpicks shish-ka-bob style (2 shrimp and 1/4 slice of bacon on each toothpick).
Place about 1/2 of the shrimp on microwavable plate covered with paper towel.
Microwave 3 minutes on High.
Turn plate 1/2 turn and microwave 3 minutes on High.