BBQ Shrimp Jeff Smith Frugal Gourmet

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    bacon, slices fried until clear chopped (I don't drain and the receipe is silient)
  • 12
    lb margarine (I replace one stick with a 1/2 cup of water added with the shrimp and it comes out fine)
  • 2
    tablespoons Dijon mustard
  • 1 12
    teaspoons chili powder (pure found in Indian markets but the ususal blend is fine)
  • 14
    teaspoon basil
  • 14
    teaspoon thyme
  • 12
    teaspoon oregano
  • 2
    garlic cloves, crushed
  • 2
    tablespoons rex crab boil (I use "Old bay" crab boil found in front of the fish counter)
  • 12
    teaspoon Tabasco sauce (I add 1 tsp)
  • 1 12
    lbs shrimp, with shell (I use sized 31-40 per pound sized and peel them)
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DIRECTIONS

  • In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
  • Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
  • Preheat oven to 375.
  • Place shrimp in an open baking dish and pour over the sauce, stir to coat.
  • Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
  • While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dish.
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