Spicy Barbecue Shrimp |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SHRIMP: 2 tablespoons olive oil | 3 garlic cloves, minced | 30 uncooked large shrimp, peeled, deveined |
| SAUCE: 2 tablespoons (1/4 stick) butter, room temperature | 2 tablespoons all purpose flour | 1 8-ounce bottle clam juice |
| 1/4 cup Worcestershire sauce | 2 tablespoons fresh lemon juice | 1 tablespoon tomato paste |
| 4 garlic cloves, minced | 3/4 teaspoon hot pepper sauce | 1/2 teaspoon cayenne pepper |
| 1/2 teaspoon sugar | 1/4 teaspoon paprika | 2 tablespoons (about) water |
| 1 | FOR SHRIMP: Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; saute just until opaque in center, about 3 minutes. Remove skillet from heat. |
| 2 | FOR SAUCE: Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes. |