Summertime is barbecue time, but if it’s too hot or rainy in your part of
the world for outdoor cooking, bring that seasonal, zesty taste of barbecue indoors with this easy
shrimp recipe. You can turn up or down
the heat according to your preference. Serve
it hot from the skillet or at room temperature, it makes an excellent starter,
tasty dinner, or a toothsome addition to the brunch buffet. Versatile!
BBQ Shrimp
½ cup Caesar Salad Dressing (I used Panera)
¼ cup Worcestershire sauce
2 tablespoons butter
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 teaspoon hot pepper sauce (I used Crystal)
2 bay leaves
2 garlic cloves, finely minced
1 pound large shrimp, peeled and deveined
1/3 cup dry white
wine
Thick slices of crusty bread
Lemon wedges
Combine first 11 ingredients (salad dressing through garlic cloves) in a
large non-stick skillet. Bring to a
boil, stirring occasionally. Add shrimp and simmer for 7 minutes until shrimp
are fat and pink, stirring occasionally.
Add wine, return to a simmer, and cook for 1 additional minute to heat
through. Serve with bread and lemon wedges.
Makes 4 appetizer servings or 2 main dish servings.
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