Eli's Barbecued Shrimp
Yield
2 servingsPrep
10 minCook
16 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 3 ½ | tablespoons |
olive oil
|
|
| 1 ¾ | tablespoons |
garlic
minced |
|
| 1 ¾ | tablespoons |
black pepper
cracked |
|
| 1 ¾ | tablespoons |
worcestershire sauce
|
|
| 2 ⅔ | teaspoons |
basil
dried |
*
|
| 1 ⅓ | teaspoons |
thyme
dried |
*
|
| 2 ⅔ | teaspoons |
red hot pepper sauce
|
|
| 1 ⅓ | pounds |
shrimp
large |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 53 | ml |
olive oil
|
|
| 26 | ml |
garlic
minced |
|
| 26 | ml |
black pepper
cracked |
|
| 26 | ml |
worcestershire sauce
|
|
| 13 | ml |
basil
dried |
*
|
| 6.7 | ml |
thyme
dried |
*
|
| 13 | ml |
red hot pepper sauce
|
|
| 604.8 | g |
shrimp
large |
|
Directions
Preheat oven to 375℉ (190℃).
Heat butter and olive oil in a saucepan over medium heat until butter is melted.
Add garlic, pepper, Worcestershire sauce, basil, thyme and Tabasco.
Cook and stir 1 to 2 minutes and remove from heat.
Place shrimp in an 18 x 13 x 1 inch baking pan and pour butter mixture on top; toss to coat and arrange shrimp evenly in pan.
Bake 8 minutes, then stir shrimp to coat with butter mixture again.
Bake 6 to 8 minutes longer or until shrimp turn pink and are cooked through; do not overcook.
