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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Barbecue Shrimp Recipe

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This recipe for Barbecue Shrimp is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs fresh shrimp with heads on 16 - 20 count
1 T Lemon Juice
1/4 c dry white wine
2 t Worcestershire sauce
2 cloves garlic chopped
1/4 c black pepper (yea, that much)
2 t paprika
3 sticks butter
1 loaf hot crusty fresh French Bread
Directions:
Directions:
Rinse the shrimp and drain excess water from them. Put them in a large skillet over medium heat and pour the lemon juice, wine, Worcestershire, and garlic over them. Bring to a light boil and cook agitating the pan until the shrimp turn pink.

Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. continue to cook another couple of minutes then sprinkle the paprika and salt over the pan.

Lowe the heat to minimum and cut the butter into tablespoon size pieces and add three at a time to the pan agitating the pan as you add the butter and it melts into the shrimp.

When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls.

Peel and eat. The hot French bread is for dipping the sauce and be sure to have plenty of napkins available.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30minutes

 

 

 

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