JennKBM wrote::clap: I'm loving these recipes, and I can't wait to try making an omellette in a bag. (how the heck do you spell that? )
SO last night, I winded up making what is technically called Barbequed Shrimp. Not sure why it suddenly came to me (the name) but it did. I found this recipe online, and my daughter and I ate and ate! It was wonderful, and almost like my MIL's.
Here is the "technical" recipe. I did things a little different and will put it at the bottom. I suggest anyone that likes shrimp, and spicy food to give it a go! It was worth it!Barbecue Shrimp Recipe
Compliments of Froggy Bottom Cookbook
Barbecue Shrimp Recipe
1 pound shrimp
3 tablespoons Worcestershire sauce
Juice of 1 lemon
½ teaspoon garlic powder
1 stick margarine
3 to 4 dashes Tabasco
Preheat oven to 450-500 degrees
Wash and drain shrimp leaving shells on.
Place shrimp and margarine in pan (15x1-inch) deep enough to hold sauce.
Sprinkle with salt and pepper or pepper corns, juice of one lemon, 1/2 teaspoon garlic powder, and 3-4 dashes Tabasco.
Bake at 450-500 degrees for 20 minutes, stirring occasionally.
Recipe doubles or triples well.
Serve with French bread for dipping into sauce. - Barbecue Shrimp Recipe.
In addition to Froggy Bottom Cookbook, there are many wonderful cajun cookbooks at New Orleans Showcase that offer a variety of Barbecue Shrimp Recipes , and other tempting cajun seafood dishes.
I used a little more butter than it says, and varied a little with seasonings. I put some minced Garlic, Tony's, Garlic powder, and the Worcestershire in the microwave, and melted it before I used it. I just kept adding, until it was as spicy as I wanted it, and tasted how I liked it. Once it was melted and I liked the way it tasted, I then just dumped it on the shrimp. (I just had the shrimp in the bottom of a glass casserole dish) It's much easier in my opinion, to melt the butter first, that way you know the level before it's melted. I didn't use the Tabasco, because I didn't have any ~ yet I imagine it would be good. I cut the lemons in half ~ squeezed them all over the top then sliced them up and threw some of the slices in with the shrimp. I used the same oven setting, and took them out every 5 minutes to stir. (The ones on top were cooking the fastest, of course so it's a necessity to stir them) I bought some of that "Texas Toast ~ Garlic Bread" to serve with the shrimp. It's messy, we just sat the dish on the table with some paper plates for the shells and went to town. The juice is excellent to dip the bread in. It's super easy, and super fast as well.
That sounds GOOD!!