BBQShrimp: Difference between revisions
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==Ingredient== |
==Ingredient== |
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* 8-10 Lbs large shrimp, unpeeled at least 20 count size |
* 8-10 Lbs large shrimp, unpeeled at least 20 count size |
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* 1 lb butter |
* 1-2 lb butter |
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* 1 cup olive oil |
* 1 cup olive oil |
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* juice of 2 lemons |
* juice of 2 lemons |
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# Remove sauce from heat, then cool, and pour over shrimp |
# Remove sauce from heat, then cool, and pour over shrimp |
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# Let the shrimp marinate in the frig for a couple of hours, stirring occasionally. Can be done overnight. |
# Let the shrimp marinate in the frig for a couple of hours, stirring occasionally. Can be done overnight. |
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# Place shrimp in a shallow baking dish and bake at 375ºF for about 20 minutes, stirring and turning shrimp once. |
# Place shrimp and sauce in a shallow baking dish and bake at 375ºF for about 20 minutes, stirring and turning shrimp once. |
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# When shrimp shells have turned pink and the meat white, remove from the oven and serve in a large bowl Use lots of French bread to sop up the sauce. |
# When shrimp shells have turned pink and the meat white, remove from the oven and serve in a large bowl Use lots of French bread to sop up the sauce. |
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Latest revision as of 23:56, 17 January 2012
Ingredient
- 8-10 Lbs large shrimp, unpeeled at least 20 count size
- 1-2 lb butter
- 1 cup olive oil
- juice of 2 lemons
- 6 cloves of garlic, minced
- 1 Tbsp Tabasco
- 3 Tbsp Worcestershire sauce
- 1/2 cup Thai sweet chili sauce or Vietnamese rooster sauce
- 2 tsp paprika, sweet or hot
Directions
- Heat everything but the shrimp, simmer for a minute
- Remove sauce from heat, then cool, and pour over shrimp
- Let the shrimp marinate in the frig for a couple of hours, stirring occasionally. Can be done overnight.
- Place shrimp and sauce in a shallow baking dish and bake at 375ºF for about 20 minutes, stirring and turning shrimp once.
- When shrimp shells have turned pink and the meat white, remove from the oven and serve in a large bowl Use lots of French bread to sop up the sauce.