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Bar-B-Que Shrimp
Courtesy of Ocean Garden Products
Servings: 4
Prep Time: 10 Min
Cook Time: 25 Min.
What you need:
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5 lb. U/12 Ocean Garden® Mexican Shrimp, shell on
2 lb. real butter
3-4 tsp. cayenne pepper
3-4 tsp. black pepper, to taste
2 Tbsp. chopped rosemary leaves
1/2 c. Worcestershire sauce
6 oz. beer
5-10 cloves garlic, finely minced
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 Tbsp. chopped parsley
2 tsp. fresh-squeezed lemon juice
What to do:
1. Melt a stick of butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 to 3 min.
2. Melt the rest of the butter in a second skillet. Add the beer (drink the rest of the bottle), add the sautéed ingredients with Worcestershire® sauce and lemon juice.
3. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not, melt more butter and add to the sauce.
4. Bake in a 350°F oven until the shrimp turn pink, about 15 min. Take shrimp out of baking dishes, drain, and serve. Serve in big bowls, place a handful of shrimp with some of the spicy butter sauce over it. Serve with plenty of warm French bread.

* Recipe created by: Chef Tony Hamati of Bravo Bistro in Scottsdale, AZ

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