ELI GOULD'S BBQ SHRIMP
1 cup butter or margarine
1/2 cup olive oil
1/4 cup minced garlic
1/4 cup cracked black pepper
1/4 cup Worcestershire sauce
2 tablespoons dried basil leaves, crumbled
1 tablespoon dried thyme leaves, crumbled
1 to 2 tablespoons Tabasco sauce
3 pounds large shrimp (21-25 count)
Hot French Bread
Preheat oven to 325 degrees F.
Heat butter and olive oil in saucepan over medium heat until butter is melted. Add garlic, pepper, Worcestershire sauce, basil, thyme, and Tabasco. Cook and stir 1-2 minutes and remove from heat.
Place shrimp in a 18x13x1 inch baking dish, and pour butter mixture on top, toss to coat and arrange evenly in the pan.
Bake 8 minutes, then stir shrimp to coat with butter mixture again. Bake 6-8 minutes longer or until shrimp are cooked through, do not overcook.
Serve in bowls using French Bread to dip in sauce.
Source: NASCAR Cooks with TABASCO Brand Pepper Sauce
1 cup butter or margarine
1/2 cup olive oil
1/4 cup minced garlic
1/4 cup cracked black pepper
1/4 cup Worcestershire sauce
2 tablespoons dried basil leaves, crumbled
1 tablespoon dried thyme leaves, crumbled
1 to 2 tablespoons Tabasco sauce
3 pounds large shrimp (21-25 count)
Hot French Bread
Preheat oven to 325 degrees F.
Heat butter and olive oil in saucepan over medium heat until butter is melted. Add garlic, pepper, Worcestershire sauce, basil, thyme, and Tabasco. Cook and stir 1-2 minutes and remove from heat.
Place shrimp in a 18x13x1 inch baking dish, and pour butter mixture on top, toss to coat and arrange evenly in the pan.
Bake 8 minutes, then stir shrimp to coat with butter mixture again. Bake 6-8 minutes longer or until shrimp are cooked through, do not overcook.
Serve in bowls using French Bread to dip in sauce.
Source: NASCAR Cooks with TABASCO Brand Pepper Sauce
MsgID: 3139008
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (16)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (16)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!