Shrimp Marinade and Grilling: In
o coat all of the shrimp. Or, mix everything in a
r ceramic bowl. Add the shrimp and toss to evenly coat
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.
lean and remove shell from shrimp (leaving tail on).
In
Place shrimp next to each other on
e used.
Also, defrost shrimp, if needed.
Cut pineapple
Put the shrimp in one layer in a
Place 6 shrimp on each bamboo skewer, leaving
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
luminum Foil.
Combine the shrimp, paprika, cumin, and remaining 3
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.
Peel and devein shrimp, leaving tails on (quick way
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.
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.
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