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2012-01-12 digital edition

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2012-01-12 / General Stories

From the Chef’s Corner

BBQ Shrimp
by Chef Deedle

Nowadays, just about any kind of meat can be barbecued, but here is one you don’t find around here. This one is a “seaside classic.”

4 lbs. unpeeled, large fresh shrimp
2 lemons, cut into wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
½ cup Worchestershire sauce
4 garlic cloves, chopped
3 tbsp. Old Bay seasoning
1 tsp. dried rosemary
1 tsp. dried thyme
French bread









Place shrimp in a 13x9 inch pan; top with lemon wedges and bay leaves.

Stir together butter and next six ingredients. Pour over shrimp.

Bake, uncovered, at 400 degrees for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.

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