Tuesday, April 10, 2012

Tangy and Spicy Shrimp

Here's another fairly easy recipe especially if you buy your shrimp already peeled and de-veined:

Tangy and Spicy Shrimp
serves 2

1/4 cup olive oil
1/4 cup butter
1/8 cup Worcestershire sauce
1/8 cup chili or garlic chili sauce
1 lemon, sliced
1 Tbsp lemon juice
1 tsp fresh parsley, chopped
2 garlic cloves, chopped
1 Tbsp cajun seasoning
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp hot sauce
1- 1 1/2 lb. shrimp (peeled and de-veined)

In a medium saucepan, cook all ingredients except for shrimp over low heat until butter is melted and combined.

Line a broiler pan with aluminum foil. Lay shrimp flat and pour sauce over the top. Cover and refrigerate for a couple of hours turning the shrimp halfway through.

Bake uncovered at 400 degrees for 15 minute or until shrimp is cooked through but not overcooked! I served this with a quinoa/brown rice pilaf. (One of the boxed varieties from the store.)

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