"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Weekend (BBQ) Shrimp Recipe

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This recipe for Weekend (BBQ) Shrimp, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Wilson
Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. of large to extra-large (18-21 count) raw shrimp in shells.
1/4 cup vegetable oil
1/4 cup butter (1/2 stick), melted
2 T. fresh lemon juice
3 T. white wine
1 T. Worcestershire sauce
2 T. finely chopped fresh parsley
2 garlic cloves, pressed
1/4 tsp. salt
1/4 tsp. black pepper
1/2 tsp. lemon pepper
Tabasco, to taste
French bread for dipping

Directions:
Directions:
Preheat oven to 400 degrees.

Rinse shrimp under cold water and drain. Place shrimp in a 9x13-inch baking dish or pan. In a small bowl combine, oil, butter, lemon juice, wine, Worcestershire, parsley, garlic, salt, pepper, and lemon pepper. Add a couple shakes of Tabasco. Whisk until well blended. Pour over shrimp and toss lightly to coat. Bake in oven for 15-20 minutes. Stir once during cooking time.

If shrimp are smaller, reduce the cooking time. They are done when the shells turn a reddish/pink.

Serve in shallow bowls with a little of the sauce and a slice of french bread. (We sometimes make white rice to go with the sauce)

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a variation of BBQ'ed shrimp that is David's favorite. Even if you use less shrimp, make the full amount of sauce so you will have more to dip your bread in!

 

 

 

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