A while back a restaurant opened in my neck of the woods, by the same name "Killer Shrimp," that seemed to be all the rage. The method of eating the shrimp sounds very similar to the recipe I found...mopping up the juices with thick crusty bread. (The maitre d', actually explained how to eat the dish, lol.)
Killer Shrimp
1/4 cup butter
1-1/2 tbl olive oil
1 tbl chili sauce
2 tbl Worcestershire sauce
2 tsp lemon juice
1/2 lemon, thinly sliced, with skin
6-8 cloves garlic, crushed
1 tsp fresh parsley, chopped
*1 tbl red pepper flakes
1 tsp oregano
*1 tbl Tabasco, (or any good red pepper sauce)
1 lb jumbo shrimp
Combine all ingredients except shrimp and simmer briefly; cool. Wash, peel, and devein shrimp; dry and marinate 8 hours in the sauce.
Preheat oven to 300°. Place shrimp and marinade in a shallow baking pan and bake 10-12 minutes until shrimp is cooked. Do not over cook. Serve in soup bowls with a good French or sourdough bread to mop up the juices.
*Adjust Tabasco and red pepper flakes if you prefer a milder sauce.
Another shrimp dish, I'd like to try:
Shrimp Versailles
2 tbl green onions, sliced
3 tbl margarine
1 1/2 pounds medium shrimp, shelled/deveined
1 package cream cheese, 8 oz, cubed
3 tbl milk
1/2 cup swiss cheese, shredded
2 tbl dry white wine
dash red pepper
1/4 cup dry fine bread crumbs
2 tbl margarine, melted
Saute onions in margarine in large skillet until tender. Add shrimp. Cook over medium heat, stirring occasionally, until pink. Remove shrimp with slotted spoon and set aside.
Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in swiss cheese and wine. Add shrimp and pepper. Cook just until heated. Pour into lightly greased casserole. Combine bread crumbs and margarine. Sprinkle over casserole. Broil 1 - 2 minutes, until golden. Serve with rice or pasta.
Killer Shrimp
1/4 cup butter
1-1/2 tbl olive oil
1 tbl chili sauce
2 tbl Worcestershire sauce
2 tsp lemon juice
1/2 lemon, thinly sliced, with skin
6-8 cloves garlic, crushed
1 tsp fresh parsley, chopped
*1 tbl red pepper flakes
1 tsp oregano
*1 tbl Tabasco, (or any good red pepper sauce)
1 lb jumbo shrimp
Combine all ingredients except shrimp and simmer briefly; cool. Wash, peel, and devein shrimp; dry and marinate 8 hours in the sauce.
Preheat oven to 300°. Place shrimp and marinade in a shallow baking pan and bake 10-12 minutes until shrimp is cooked. Do not over cook. Serve in soup bowls with a good French or sourdough bread to mop up the juices.
*Adjust Tabasco and red pepper flakes if you prefer a milder sauce.
Another shrimp dish, I'd like to try:
Shrimp Versailles
2 tbl green onions, sliced
3 tbl margarine
1 1/2 pounds medium shrimp, shelled/deveined
1 package cream cheese, 8 oz, cubed
3 tbl milk
1/2 cup swiss cheese, shredded
2 tbl dry white wine
dash red pepper
1/4 cup dry fine bread crumbs
2 tbl margarine, melted
Saute onions in margarine in large skillet until tender. Add shrimp. Cook over medium heat, stirring occasionally, until pink. Remove shrimp with slotted spoon and set aside.
Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in swiss cheese and wine. Add shrimp and pepper. Cook just until heated. Pour into lightly greased casserole. Combine bread crumbs and margarine. Sprinkle over casserole. Broil 1 - 2 minutes, until golden. Serve with rice or pasta.