| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 3/4 | c | Bottled hickory-flavored BBQ sauce (or your own creation!) |
| 2 | tb | Lemon juice |
| 2 | lb | Unshelled medium to large shrimp |
| 1/2 | c | Dry sherry |
| Cayenne pepper | ||
| Black pepper | ||
| Garlic powder |
INSTRUCTIONS
I've seen lots of requests for spicy food. My dad got this recipe out of the State Times in Baton Rouge about 6 years ago. The author/creator/goddess is Lynn Greeson Mitchell. It's VERY easy and QUICK! 1. Turn on broiler and melt butter in a 13x9-inch broiler pan, or other broiler-proof dish. 2. Remove pan from oven and stir in BBQ sauce and lemon juice. 3. Add shrimp and toss to coat. Spread out in pan. 4. Sprinkle cayenne pepper, black pepper and garlic powder GENEROUSLY over the shrimp, remembering thatthat shell is on the shrimp and not all seasoning will be absorbed! 5. Broil five inches from the heat source for four minutes. Turn shrimp. add sherry and broil for four minutes longer. 6. Let stand for a few minutes to absorb the spices (my dad's astute addition) 7. Makes 4-6 servings, depending on your "hearty" appetite. I serve it with boiled potatoes in butter and parsley and some other veggie, depending on the season. 8. Don't have too much wine while making this. I did one time and ended up with little fireballs that were even too spicy for me (amazing, but true!!) WARNING: This is a WONDERFULLY addictive recipe and VERY VERY VERY messy, as you have to peel the shrimp when done. NO white shirts or pants allowed (although SOME kind would be appropriate ;-) ) -Kristin (where o where has my cajun food gone??) Ringuest CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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