When I had my blog on blogspot (http://annakathrynlanier.blogspot.com/), I did a weekly post called Wednesday’s Chow. Since moving over here to my website’s blog, I have not picked that post. I hope to change that and start doing Wednesday’s Chow. This is actually a throwback recipe, too, as it was featured on my blogspot blog. My mother gave me this recipe and I love it. The shrimp is very tasty, if messy. I am also making this tomorrow, so I will take a picture of it then to add to the post.
I’m not sure why this is called Barbequed Shrimp…..you don’t barbeque it and you don’t put barbeque sauce on it. However, it is a really good, quick and delicious recipe. It is also quite messy, because you serve on the table in the sauce, and the shrimp then needs to be peeled.
2 Sticks Butter, melted
2 Cloves Garlic, minced
Dash of Oregano
Hot Sauce, to taste
1 tbsp Chili Sauce
1 cup White Wine
1 Sliced Lemon
Salt & Pepper
1 lb Shrimp, in shells, headless, medium size
Mix all ingredients in large, oven-safe pan (9×13). Marinate shrimp for 1-2 hours in sauce.
Bake 300° oven, basting often about 30 minutes. Serve with French bread for dipping into sauce, cole slaw and rice, if you want.
Messy, but good!
Anna Kathryn Lanier
Author, A Gift Beyond All Measure