BBQ Shrimp – Whitney Miller
BBQ shrimp are commonly served in New Orleans restaurants with their heads and tails still on. I have made the eating easier and more “dignified” by using peele
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at whitneymiller.com.
Ingredients
- 8 Tablespoons (1 stick) unsalted butter
- ¾ cup chicken broth
- ¼ cup Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 3/8 teaspoon onion powder
- ¼ teaspoon cracked black pepper
- 1/8 teaspoon paprika
- Pinch of cayenne pepper
- 1 pound large shrimp, peeled & deveined with tail-on
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