Barbecue Shrimp Recipe with Paula Deen
Ingredients: Make 4 serving
½ cup butter
Fresh local shrimp, 3 pound with heads or 2 pounds headless
1 lemon, sliced
1 (12 ounce) beer, bottle or can
1 tablespoon Worcestershire sauce
2 tablespoon tomato paste
2 cloves garlic, minced
2 to 3 tablespoons rex cayenne pepper
2 tablespoons rex Cajun trinity with garlic
1 to 2 tablespoons rex creole seasoning
1 tablespoon rex dried thyme
Procedures:
In a large roasting pan, melt butter. Remove from heat, and stir in shrimp and all remaining ingredients. Let mixture sit 20 to 30 minutes. Preheat oven broiler. Place pan about 6 inches under broiler, and cook for 5 minutes. Turn shrimp, and cook on opposite side until cooked through but not overdone. Spoon shrimp and sauce into shallow bowls, and serve with crusty French bread to soak up all the great juices. End.
Ingredients: Make 4 serving
½ cup butter
Fresh local shrimp, 3 pound with heads or 2 pounds headless
1 lemon, sliced
1 (12 ounce) beer, bottle or can
1 tablespoon Worcestershire sauce
2 tablespoon tomato paste
2 cloves garlic, minced
2 to 3 tablespoons rex cayenne pepper
2 tablespoons rex Cajun trinity with garlic
1 to 2 tablespoons rex creole seasoning
1 tablespoon rex dried thyme
Procedures:
In a large roasting pan, melt butter. Remove from heat, and stir in shrimp and all remaining ingredients. Let mixture sit 20 to 30 minutes. Preheat oven broiler. Place pan about 6 inches under broiler, and cook for 5 minutes. Turn shrimp, and cook on opposite side until cooked through but not overdone. Spoon shrimp and sauce into shallow bowls, and serve with crusty French bread to soak up all the great juices. End.
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