prehiSPAnic cocoon BBQ Shrimps
1 lb. butter
2 c. olive oil
3/4 c. Worcestershire sauce
6 tbsp. black pepper
4 lemons, sliced
1 1/2 tsp. Hot Sauce ( I use Melinda's or Chilly Willy)
1 tbsp. Italian dressing
3 cloves garlic, minced
1 tsp. paprika
4 tsp. salt
8 lbs. raw, unpeeled med. or jumbo shrimp
1 lb. butter
2 c. olive oil
3/4 c. Worcestershire sauce
6 tbsp. black pepper
4 lemons, sliced
1 1/2 tsp. Hot Sauce ( I use Melinda's or Chilly Willy)
1 tbsp. Italian dressing
3 cloves garlic, minced
1 tsp. paprika
4 tsp. salt
8 lbs. raw, unpeeled med. or jumbo shrimp
Method
In a 2 quart saucepan, heat butter and olive oil.
In a 2 quart saucepan, heat butter and olive oil.
Add Worcestershire sauce, pepper, lemons, hot pepper, Italian seasoning, garlic, paprika and salt. Mix thoroughly. Simmer for 5 to 7 minutes.
Put shrimp in saucepan with mixture and cook over medium heat for 6 to 8 minutes, or until shrimp begin to turn pink.
Place oven at 350º and put shrimp in a large baking dish and bake, uncovered, for 10 minutes, turning shrimp once.
Serve in flat soup bowl with French bread on the side for dipping in the sauce.
No hay comentarios:
Publicar un comentario