Cajun
Barbeque Shrimp
From Tami
I'm blessed
to have grown up with two parents who knew how to cook up a storm! If you came
to our house, you better be prepared to eat, especially seafood! I have to say,
proudly, that I carry on that tradition. Each year I have both sides of our
families over to our house on Christmas Eve for the "non-traditional" form of
the seven fishes! I have an assortment of appetizers ranging from barbeque
shrimp, clambake, crab dip, lobster dip, salmon rolls and calamari (if you add
the tuna in the antipasto salad - I've covered all seven fishes)! And, of
course, I have my pork roast and filet mignon roasts! Its totally YUMMY, and
everyone looks forward to it each year. One recipe that I want to share with
you is my barbeque shrimp. Enjoy!
Cajun Barbeque Shrimp
4 slices bacon chopped
1/2 lb butter or margarine
2 T Dijon mustard
1 1/2 tsp chili powder
1/4 tsp. dried basil
1 tsp. black pepper
1/2 tsp. oregano
2 garlic cloves, crushed
2 TBS crab boil
1/2 tsp.
Tabasco
sauce
1 1/2 lbs large uncooked, unpeeled shrimp
Preheat oven
to 375. Fry bacon, add butter, Dijon mustard, chili powder, basil, pepper,
oregano, garlic cloves, crab boil and Tabasco sauce. Simmer for five minutes,
stirring occasionally. In a large baking pan pour the ingredients over the
shrimp. Bake uncovered for 20 minutes, tossing the shrimp mid-way thru cooking.
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