 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
(ask the fish guy for shrimp in the 21-25 per pound size range) Shrimp with shell Ingredients:
2 pounds shrimp |
1 stick of butter |
1/4 cup olive oil |
1/4 cup worcestershire sauce |
1 1/2 t tabasco sauce |
1 tsp ground black pepper |
1 tsp kosher salt |
3 oz lemon juice |
1 t chopped fresh basil |
Directions:
1. You'll need a 5 to 6 quart crockpot for this meal.
2. Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.
3. 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.
4. If you are wearing a white shirt, it will get sprinkled with oily Worcestershire spots. You will feel sad, but a good friend will hand you a raspberry martini so you'll stop caring.
5. 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.
6. Serve with bread to sop up the juice. We did do that. My little one who has celiac wouldn't touch a shrimp if it was covered in chocolate, so I wasn't terribly worried about gluten goobers. If you are GF, I'd make a fresh loaf of your favorite bread to go along with this. The juice is amazing.
|
|