Monday, April 9, 2018

# BBQ Shrimp # crock pot

Crockpot Monday: BBQ Shrimp

My oldest loves shrimp so we're always looking for new ways to make it. His favorite is probably just tossing it into mac 'n cheese but he'll eat it any way you make it!

BBQ Shrimp:
2 pounds fresh raw shell-on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1-2 Tablespoons hot sauce (to taste)
1 teaspoon ground black pepper
1 teaspoon kosher salt
3 lemons, juiced
1 Tablespoon chopped fresh basil


You'll need a 5 to 6 quart crockpot for this meal. It makes some serious yummy!

Rinse the shrimp, but don't soak them. Dump them into the crockpot.

Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours. It was perfect.

Serve with bread to sop up the juice.

So, so yummy! Let me know what you think!

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