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Buttermilk Clouds

Spicy Broiled Shrimp

Broiled Shrimp
Oh my, this was so tasty! This luscious little dish is an adaption of Pioneer Woman's Spicy Shrimp. I made it the first time following her recipe. This time I cut back on the amount of oil and butter. (Sorry PW!) In all honesty, I think somewhere in the middle is the road I will travel next time.

Be prepared. It is a mess to eat. I looked like someone shot me with a paint ball when I was done with this meal. But, perhaps I went at it with a little more gusto than the average shrimp omnivore. It comes out from under the broiler, well, broiling hot. The first time we had it I couldn't wait. I dove right in and told my husband that I'm willing to sacrifice my fingerprints to eat this shrimp. It is that good.

Spicy Broiled Shrimp
1 1/2 pounds shrimp, shells on
1/4 - 1/2 cup olive oil
3-4 lemons
1/4 - 1/2 cup Worcestershire sauce
1-2 sticks of butter
Tabasco sauce
Kosher salt
Fresh ground pepper

Rinse and drain shrimp. Place on a cookie sheet. The kind of cookie sheet with a rim. Drizzle olive oil over shrimp. Grind pepper over the shrimp. A lot. When you think that is enough, grind some more. Now be just as generous with the salt. Squeeze the lemon juice over the shrimp. Sprinkle the Worcestershire sauce over all. Add the Tobasco sauce. How much? That totally depends on your heat tolerance. As you can see from the picture, I used quite a bit. But, you shell the shrimp, so all the hotness doesn't make it to the shrimp. Dot the shrimp with butter pats. Broil for about 10 minutes, but keep a close eye on it. As soon as they turn white, they are done. Don't overcook!

A loaf of crusty french bread is just perfect for sopping up the pan juices! OH YUMMMMM!!!


By: Sharon Pickering | 1/11/2008 at 5:49 PM | | If you want, you can leave a comment by clicking here.