15 August, 2012

BBQ Shrimp | Slow-Cooker Quick Fixes

Allow this sauce base to lazily simmer away and develop rich flavor. Add shrimp during last hour of cooking so it doesn't overcook. Serve with crusty French bread for sopping the zesty juices-- which is, after all, the best part. ~Southern Living


BBQ Shrimp ingredients
Makes 4 servings
Sauce and shrimp
6 garlic cloves, pressed
1 cup butter, divided
1/2 cup Lee & Perrins Original Worcestershire Sauce
1/4 cup fresh lemon juice
1/4 cup cocktail sauce
1 Tbsp freshly ground pepper
1-1/2 Tbsp Old Bay Seasoning
1 tsp paprika
1 tsp dried Italian seasoning
2-lbs unpeeled, large raw shrimp (21/25 count)
1 lemon, sliced
Hot sauce (optional)

For serving
Lemon wedges
2 French bread baguettes, sliced
Plenty of napkins
Directions
Active Time: 5 minutes
Total Time: 2 hours 5 minutes
Stovetop preparation
Sauté garlic in 1/4 cup butter in skillet over Medium-High heat until fragrant and lightly browned, about two (2) minutes. Remove from heat; spoon into 6-quart oval slow cooker.


Simmer sauce
Add remaining 3/4 cup butter and next seven (7) ingredients (through Italian seasoning). Cover and cook on Low for two (2) hours.


Cook shrimp in sauce
Add shrimp and sliced lemon. Cover and cook on High until shrimp turn pink, about forty five (45) minutes; stir once after thirty (30) minutes. Add hot sauce, if desired.


Serving
Serve hot with lemon wedges and bread.


Slightly adapts Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).


Page Last Updated 17 April 2015

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