My aunties used to make this, and I thought the recipe was lost forever. Luckily, I found it, and it tastes even better than I remember
Barbecue shrimp gets its name not from the use of a barbecue (of which there is none) but rather from the sauce in which these crustaceans are cooked.
The recipe below features a hearty helping of butter, but the results are totally worth the calories.
These shrimp are traditionally prepared unpeeled with their heads on; this adds more flavor to the sauce and keeps the shrimp from drying out as they cook.
Unpeeling them at the table is a bit messy, so consider handing out lobster bibs before digging in!
Ingredients
1 pound large, unpeeled, shrimp, deveined
1/3 cup Worcestershire sauce
2 tablespoons hot sauce
1 tablespoon lemon juice
1 clove garlic, minced
2 tablespoons Creole seasoning
1 stick butter, cubed
Directions
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