| Written By Recipe Coordinator |
This wonderful barbeque shrimp recipe was submitted by one of our regular home chefs, Dae Thompson of Marietta, Georgia. This is a great recipe for outdoor grilling and indoor eating. The Tabasco adds a great kick to this dish. Enjoy!
3-4 lbs. Jumbo shrimp, unpeeled, but deveined, if you prefer
1 pound unsalted butter
1 cup extra virgin olive oil
1 cup chili sauce
4 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons oregano
1 1/2 teaspoons ground cayenne pepper
1 1/2 teaspoons fresh ground black pepper
1 teaspoon Tabasco Sauce
4 teaspoons Liquid Smoke
1 large loaf crusty French or Italian bread, sliced and lightly toasted
1. Preheat oven 300*F.
2. Rinse the shrimp under cold running water and let drain. Spread out in one layer in a large baking pan with at least a 2 inch lip.
3. Melt the butter in a large saucepan over low heat. Add olive oil, chili sauce, garlic powder, paprika, oregano, pepper, Tabasco and liquid Smoke. Stir to combine.
4. Pour mixture into baking pan over shrimp, toss shrimp to coat. Cover with foil. Bake 18-20 minutes. Stir, re-cover and bake 8 minutes more.
To Serve:
Spoon shrimp and sauce into individual bowls or a large serving bowl. Garnish with fresh minced parsley and/or basil and a few shavings of Parmesan cheese, if desired. Serve fresh warm French or Italian bread slices for dipping into sauce. Or serve over hot cooked rice or pasta.
Yield: 6-8 servings
Additional serving suggestions: A greens salad with Italian Vinaigrette dressing.
To devein but not peel a shrimp, using a sharp, serrated knife, slice down the outer curve of the shrimp and use the point of the knife to gently scrape out the vein. Rinse under cold running water and drain on paper towels.
Share this
Mister Wong
Webnews
Icio
Oneview
Yigg
Newsider
Seekxl
Newskick
FAV!T
Kledy
Social Bookmarking
BoniTrust
Power-Oldie
Bookmarks.cc
Favoriten
Linksilo
Readster
Linkarena
Digg
Del.icio.us
Reddit
Jumptags
Upchuckr
Simpy
StumbleUpon
Slashdot
Netscape
Furl
Yahoo
Blogmarks
Diigo
Technorati
Newsvine
Blinkbits
Ma.Gnolia
Smarking
Netvouz
Folkd
Spurl
Googlize this
Blinklist
Facebook
Wikio
Meneame
Diggita
Kipapa.cc
Notizieflash
OKnotizie
Segnalo
Ziczac
Print
E-mail
Comments
Looks amazing and I love the use of the bold seasonings.
http://www.huffingtonpost.com/2012/02/24/banker-1-percent-tip-re ceipt_n_1299280.html?icid=maing-grid7%7Cmain5%7Cdl1%7Csec1_lnk1%26pLid%3D138350
The storyline acquired lots of swell and it is such a big issue. It would appear that in United states culture leaving a One pct tip is worse than not paying for the supper at all. Don't you think that people People in the usa are too used to the concept of tipping? I'd been around australia just last year and australians do not tip usually
simply because they believe that the local employees already receive the pay that they should have. I think the thought of tipping is really ridiculous and that's the way for the companies to reduce wages and not pay the workers as much wishing that the gap will be covered by the consumer. So it's the actual purchaser that has to pay for almost everything. Don't you think that is a tiny bit foolish? I convinced that tipping is fair any time you receive the service quality you did not expect. It's absolutely inappropriate to tip when the service is just ordinary. I'm examining this specific theme for my school assignment project and will be writing a report for college or university. I thought to utilize a service online.
publisher
www.skilch.com