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Memphis BBQ Shrimp Chili

Source of Recipe

" Chili Nation" by Jane and Michael Stern


List of Ingredients

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


Recipe

Peel and clean the shrimp. Melt the butter and oil in a large, heavy skillet. Add the garlic and saute 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.