Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Memphis BBQ Shrimp Chili




Source of Recipe


Bumy


Recipe Introduction


" 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.