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BIG BATCH CAJUN SHRIMP

Sometimes too many hands can create a good dish. This was a result of many chefs in the kitchen and half of them, not realizing there were actual recipes we were following… to create 2 different dishes. The result? One “fit for a crowd” amazing dish.

 

A traditional shrimp scampi and a Louisiana Grilled Shrimp became this flavorful, savory and spicy appetizer. Large succulent shrimp; cooked in a buttery, spicy flavorful sauce. I first had this dish, baked as the recipe indicated, but on another occasion, we cooked it over an open charcoal grill.


Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 10-12 minutes | Ready In: 25-32 minutes
Ingredients: Print   Add to cart
US Metric

1 c. vegetable oil
1 c. butter
1 c. lemon juice
2 c. beer
6-8 cloves garlic, chopped
6 TB parsley, chopped
¼ c Tabasco
¼ c. Worcestershire sauce
5 lbs. large shrimp with shells, deveined
Spice Mix:
½ tsp. garlic salt
½ tsp. freshly ground black pepper
½ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried thyme
½ tsp. dried rosemary


Cooking Process:

Preheat oven to 400 degrees. In a processor or with a mortar and pestle; grind spice mix ingredients; set aside. In a saucepan over medium low heat, simmer oil, butter, juice, beer and garlic. Stir in parsley, Tabasco and Worcestershire sauce and spice mixture. Simmer 5 minutes. In a single layer; place shrimp in a large roasting pan. Drizzle sauce over shrimp; bake 10-12 minutes; until shrimp are cooked. Optional to cook on a charcoal grill. Cover with foil; let the Weber do the rest. Serves many.

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