Killer Shrimp
At a Glance
- Prep
- 8 hrs 55 min
- Cook
- 15 min
- Total
- 9 hrs 10 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Baked
Allergens
- Shellfish
- Milk
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Killer Shrimp brings together 1/4 cup butter, 1 tablespoon olive oil, 1 tablespoon chili sauce in a practical dish for home cooking. It takes about 9 hrs 10 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large saucepan, zip-lock bag, oven, large shallow baking pan
Ingredients
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 tablespoon chili sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh squeezed lemon juice
- 1/3 lemon, sliced with peel
- 4 garlic cloves, minced
- 1 teaspoon chopped parsley
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 tablespoon Tabasco sauce
- 1 lb large shrimp (may be peeled and deveined)
Instructions
In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended.
Remove from heat and let cool.
Place sauce in a zip-lock bag; add shrimp.
Refrigerate at least 8 hours or overnight.
Preheat oven to 350°F.
Place shrimp and sauce in a large shallow baking pan.
Bake 10 to 15 minutes or until shrimp are opaque in center.
Remove from oven.
Serve with a crusty French bread for dipping in sauce.
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