Mark Horne's Killer Shrimp Recipe

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0 votes | 1098 views
Servings: 2

Ingredients

Cost per serving $4.45 view details

Directions

  1. Heat the butter in a saucepan. Saute/fry the crushed garlic and the crushed red pepper till they just barely begin to brown. (If the red pepper burns and turns completely black, throw away and start over again.) Add in the beer, Worchestshire, and the other other seasonings. Bring to boil, then cover and let simmer for about 15 min, stirring occasionally. Add in the unpeeled shrimp to the broth mix, and cook about 1-2 min till just pink. Immediately remove from heat. Let the shrimp stand in the broth, covered, for about five min (The shrimp will continue to cook). Serve will sliced sweet french bread. A few notes I'd like to mention: Be sure to use real butter, since margarine and other spreads do not yield very good results. Avoid using dark beers, that tend to make the broth bitter.
  2. Regular old Bud or possibly Corona seems to work the best. When cooking the shrimp, be sure not to overcook, as overcooked shrimp will come out tough. Lastly, I found the above recipe to be a bit on the mild side for my taste. When I cook it, I like to double the amounts of seasonings (but not the worchestshire) to make it a little more spicy.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 357g
Recipe makes 2 servings
Calories 687  
Calories from Fat 441 64%
Total Fat 50.1g 63%
Saturated Fat 29.95g 120%
Trans Fat 0.0g  
Cholesterol 467mg 156%
Sodium 1330mg 55%
Potassium 543mg 16%
Total Carbs 7.4g 2%
Dietary Fiber 0.5g 2%
Sugars 0.98g 1%
Protein 47.08g 75%
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