Thursday, March 20, 2014

Kristine's Easy Shrimp

I got this recipe from my dear friend, Kristine. She made them for a gathering we had. I knew from the very first bite, that I just HAD to have the recipe. Not only are Kristine's Easy Shrimp easy to make, they are easy to eat as well! Just pick up by the tail and eat.

It's peel-n-eat shrimp, without the peel!

That is what I love about them. Kristine's Easy Shrimp recipe is easy peasy lemon squeezey! Perfect for entertaining, or if you are a shrimp lover like Dan and myself, you can make a half batch for dinner along side a salad or vegetable.



Kristine's Easy Shrimp

2 - 2 1/2 lbs peeled and deveined large raw shrimp
3/4 cup butter
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 large or 2 small lemons sliced
2 TB Old Bay seasoning
1 TB Italian seasoning
2 TB chili sauce
2 tsp sriracha
1 large french bread sliced

Preheat oven to 325 degrees.
Line shallow broiler pan with aluminum foil. Set aside.
In a microwave safe bowl, melt butter in microwave.
Stir the rest of the ingredients except the shrimp and bread into the melted butter.
Place shrimp on the lined pan and pour the butter/seasoning mixture over the top.
Toss to coat. Spread evenly over surface of pan, and pop in the oven for 25 minutes, stirring and turning shrimp after 10 minutes.
Serve warm or room temperature with sliced french bread to dip in the sauce.

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