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memphis barbeque shrimp chili

1 1/2 lb. medium shrimp
4 T. unsalted butter
3 T. olive oil
5 garlic cloves, coarsely chopped
1 1/2 C. barbecue sauce
1 T. Worcestershire sauce
1 tsp. hot sauce (Tabasco or similar brand)
1 tsp. liquid smoke
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. salt
1 tsp. freshly ground coarse black pepper
1 T. chili powder
1/2 C. chopped fresh parsley
1 lemon, sliced very thin
White rice and/or French bread

Peel and clean the shrimp. Melt the butter and oil in a large,
heavy skillet. Add the garlic and sauté until soft.
Add the shrimp and cook until pink. Add the barbecue, 
Worcestershire, and hot sauces, the liquid smoke, 
red pepper flakes, salt, black pepper and chili powder.
Simmer 10 minutes. Add the parsley and lemon slices.
Simmer 5 to 7 minutes longer
This makes a soupy, saucy chili.
Serve on white rice to absorb the gravy or 
with chunks of French bread for dipping.
 

 

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