New Orleans Barbecue Shrimp - Butter Busters^
INGREDIENTS:
1 1/2 c Liquid Butter buds 1/4 t Lite salt, optional
2 cl Garlic, minced 1/2 t Ground black pepper
3 ea Bay leaves 1 t Lemon juice
1 t Crushed dried oregano 2 lb Medium to large shrimp, in
2 t Crushed red pepper flakes, -the shell
-or to taste
1 1/2 c Liquid Butter buds 1/4 t Lite salt, optional
2 cl Garlic, minced 1/2 t Ground black pepper
3 ea Bay leaves 1 t Lemon juice
1 t Crushed dried oregano 2 lb Medium to large shrimp, in
2 t Crushed red pepper flakes, -the shell
-or to taste
Combine Butter buds, garlic, bay leaves, oregano, salt, pepper, red pepper flakes, lemon juice and shrimp. Toss well. Set aside 30 minutes, stirring occasionally. Place the pot over low to medium heat and allow the mixture to come to a gentle boil. Stir. Cover and cook shrimp 5 minutes or until they turn pink. Spoon shrimp into serving bowls. Divide the juice evenly. Serve with French or sourdough bread to sop up the sauce. This is messy, but good. Per serving: 191 cal., 2.8g fat (13%), 231mg chol., 0g fiber, 31g pro., 7g carb., 664mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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