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The Library => Auburn Culinary Center => Topic started by: Snaggletiger on July 12, 2012, 01:41:08 PM
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Get a cold beer ready and pop about a dozen of these succulent little crustaceans. Looking for something a little different to do with the shrimp and the wife came across this recipe. It WILL be done again...soon. I started with 1 pound of shrimp, peeled and de-veined.....
Marinate for one hour in the following:
2 Tblsp. Lemon Juice
1/2 Cup Olive Oil
2 Tblsp. Honey
1 Tblsp. Soy Sauce
2 Tblsp. Cajun or Creole Seasoning
Bake at 450 for 10 minutes. You can serve it over rice or pasta or as is. I will be here awaiting your thanks, praise and adoration.
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Sounds like sort of a simpler version of New Orleans BBQ shrimp. If it's shrimp, it's good!
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Sounds like sort of a simpler version of New Orleans BBQ shrimp. If it's shrimp, it's good!
My aunt made the best BBQ shrimp of all time. And then one day I watched her make it.
The butter.
The butter.
(http://comicsagogo.files.wordpress.com/2012/02/apocalypse-now-023.jpg)
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My aunt made the best BBQ shrimp of all time. And then one day I watched her make it.
The butter.
The butter.
(http://comicsagogo.files.wordpress.com/2012/02/apocalypse-now-023.jpg)
Yes, it's lots of butter in the good recipes I've eaten. Sop up that juice with French baguette too!