"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

SHRIMP BARBECUE Recipe

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This recipe for SHRIMP BARBECUE, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KARYN & JIM HOUGH
Added: Thursday, June 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 LB. SHRIMP, PEELED AND DE VEINED
1/2 LB. MEDIUM SIZED MUSHROOMS, SLICED
1/2 C. FINELY CHOPPED PARSLEY
1/4 C. FINELY DICED ONION
2/3 C. BUTTER, MELTED
3 T. LIME OR LEMON JUICE
2 T. CHILI SAUCE
1 TSP. HORSERADISH
2 TSP. SALT
1/4 TSP. MINCED GARLIC
1/8 TSP. WORCESTERSHIRE SAUCE
HEAVY DUTY ALUMINUM FOIL

Directions:
Directions:
WASH SHRIMP AND DRAIN ON ABSORBENT PAPER. COMBINE WITH MUSHROOMS IN A BOWL. SAUTÉ' ONIONS AND PARSLEY IN BUTTER 5 MIN. COOL. ADD REMAINING INGREDIENTS. POUR OVER SHIP RM MIXTURE. TOSS TOGETHER LIGHTLY. CHILL FOR 30 MIN. CUT ALUMINUM FOIL INTO SIX 12 INCH SQUARES. SPOON EQUAL AMOUNTS OF SHRIMP MIXTURE ON EACH HALF. SEAL EDGES BY MAKING A DOUBLE FOLD ALONG OPEN FOIL EDGES. PLACE PACKAGES ON GRILL, OVER MODERATELY HOT COALS. COOK ABOUT 10-12 MIN. OR UNTIL SHRIMP IS TENDER. IF YOU DO NOT WISH TO BARBECUE JUST KEEP FOIL OPEN AND PLACE UNDER BROILER AND STIR SHRIMP OCCASIONALLY TO MAKE SURE ALL OF THEM ARE COOKED.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
THIS IS MARK AUGENSTINE'S FAVORITE AUNT VERNA DINNER. HE WILL FIX ANYTHING THAT NEEDS FIXIN AT HER HOUSE JUST TO GET THIS MEAL AND APPLE PIE FOR DESSERT. LET'S COME UP WITH A LIST OF THINGS TO DO!!!

 

 

 

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