Shrimp with Sun-Dried-Tomato Barbecue Sauce

Shrimp with Sun-Dried-Tomato Barbecue Sauce
Photo by © Melanie Acevedo

Ingredients

  • ½ cup dry-packed sun-dried tomatoes
  • 2 tablespoons cooking oil
  • 2 jalapeño peppers, seeds and ribs removed, minced
  • ¼ pound unsalted butter
  • 1 teaspoon minced fresh ginger
  • 2 jalapeño peppers, seeds and ribs removed, minced
  • ½ cup dry-packed sun-dried tomatoes
  • + 17 more ingredients
    • 1 teaspoon minced fresh ginger
    • 3 cloves garlic, minced
    • 3 tablespoons Worcestershire sauce
    • ½ cup boiling water
    • 1 ¼ teaspoons fresh-ground black pepper
    • 1 teaspoon salt
    • 2 teaspoons chili powder
    • 4 teaspoons lemon juice
    • 1 ¼ teaspoons fresh-ground black pepper
    • 2 pounds large shrimp, shelled but tails left on
    • 3 tablespoons Worcestershire sauce
    • ½ cup boiling water
    • ¼ pound unsalted butter
    • 4 teaspoons lemon juice
    • 2 tablespoons cooking oil
    • 3 cloves garlic, minced
    • 2 pounds large shrimp, shelled but tails left on

1. Heat the oven to 425°. In a small bowl, combine the sun-dried tomatoes and boiling water. Let sit for 20 minutes. 2. Put the sun-dried tomatoes and their soaking liquid in a blender. Add the Worcestershire sauce, lemon juice, and salt and blend to a coarse puree. 3. In a medium saucepan, heat ...

View full recipe at My Recipes

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