I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Barbequed Shrimp (no BBQ Required)
...in your mind.
Barbequed Shrimp (no BBQ Required)

Barbequed Shrimp (no BBQ Required)

Serves maybe 5 as an appetizer - I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it’s a shame to eat these alone - turn them into a party.

Serves maybe 5 as an appetizer

Ingredients

  • 1 pound 2-1/25 shrimp raw, shell-on & deveined (and defrosted)
  • 1.5 sticks butter
  • 1 tablespoon chopped, fresh garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
  • Juice of 1/2 lemon
  • 1/2 bottle beer

Directions

  1. Melt 1 stick of butter with garlic over medium heat.
  2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
  3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
  4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
  5. Lots of napkins too.
Barbequed Shrimp (no BBQ Required)

Barbequed Shrimp (no BBQ Required)

Serves maybe 5 as an appetizer - I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it’s a shame to eat these alone - turn them into a party.

Serves maybe 5 as an appetizer

Ingredients

  • 1 pound 2-1/25 shrimp raw, shell-on & deveined (and defrosted)
  • 1.5 sticks butter
  • 1 tablespoon chopped, fresh garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
  • Juice of 1/2 lemon
  • 1/2 bottle beer

Directions

  1. Melt 1 stick of butter with garlic over medium heat.
  2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
  3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
  4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
  5. Lots of napkins too.