Wednesday, June 25, 2014


If your family doesn't appreciate spicy food, please skip this recipe.  This definitely has a kick to it but you can easily adjust the spicy level up or down.  There are quite a few ingredients to this dish but it is company worthy and very easy to make.  This adapted recipe is from


1 pound fresh or frozen large shrimp, peeled and deveined - if using frozen, thaw before using.

1/2 cup butter
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1/2 tablespoon parsley
1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon smoked paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced


Add all of the ingredients except for the shrimp in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the thawed shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 - 20 minutes, if using smaller shrimp, bake for less time.
Serve immediately over rice with crusty French bread, and a crisp salad.
Add all ingredients except the shrimp to a saucepan.

Stir and simmer for 10 minutes.

Add the shrimp to your casserole dish and pour the cooled sauce over the shrimp. Cover and refrigerate at least 4 hours.

Bake at 400 degrees for 15 - 20 minutes.  Don't overcook shrimp!

Serve over rice with a salad and crusty french bread.

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