Barbecued Shrimp Recipe
Barbecued Shrimp is one of the most delicious seafood recipe. I served it recently for a party and the guests are still calling up and asking for the recipe! Try this Barbecued Shrimp, your loved ones will love it.
Ingredients
| Bacon Slices | 3 , chopped | |
| Margarine | 1/2 pound | |
| 2 tablespoons Dijon-style mustard | ||
| Chili powder | 1 1/2 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| 1 teaspoon fresh-ground coarse black pepper | ||
| Oregano | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 tablespoons Rex crab boil or similar brandt | ||
| Tabasco | 1/2 Teaspoon | |
| 1 1/2 pounds large shrimp, with shells | ||
Directions
Preheat oven to 375°.
In a small frying pan, fry bacon until clear.
Add the margarine and all other ingredients except the shrimp.
Simmer for 5 minutes.
Place the shrimp in an open baking dish, and pour sauce over the top.
Stir once to coat all of the shrimp.
Bake in an uncovered dish for 20 minutes, stirring twice during the baking process.
Serve hot and at once you may peel these shrimp before eating, but not before cooking.
I eat them shell and all, leaving only a pile of tails on my plate.
Many people in New Orleans do the same.
Have a towel ready for each guest, for this most delicious dish is very messy
In a small frying pan, fry bacon until clear.
Add the margarine and all other ingredients except the shrimp.
Simmer for 5 minutes.
Place the shrimp in an open baking dish, and pour sauce over the top.
Stir once to coat all of the shrimp.
Bake in an uncovered dish for 20 minutes, stirring twice during the baking process.
Serve hot and at once you may peel these shrimp before eating, but not before cooking.
I eat them shell and all, leaving only a pile of tails on my plate.
Many people in New Orleans do the same.
Have a towel ready for each guest, for this most delicious dish is very messy
Chef
