- 2lbs of raw shrimp (mine were peeled and frozen, thaw before you cook them)
- 1 stick of butter
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 1-2 T of Tabasco sauce (I used 1)
- 1 tsp salt
- 1/2 tsp pepper (PW uses much more and Slow Cooking uses 1 tsp)
- 3 lemons, juiced
- 1 T basil (I used the stuff from my spice rack, but by all means use fresh if you can)
What you do:
If you make this in the crock pot- combine everything and cook for about 2 hours, checking every 30 minutes. That's it.
If you make this in your wok- combine everything and cook on low for about 10-15 minutes or until done.
I've made it both ways and both were delicious. There is some major excitement over shrimp night. I served mine over brown rice that had been cooked using some of the shrimp juice. Oh my, it was delicious. I also paired it with green beans and a baguette. This recipe is a keeper.
On a personal note, I have a sick little one this week so posting will be few at best. I will also probably get sick myself, as Jack just coughed in my ear for the second time. He's already coughed in my face at least 3 times I can remember. This weekend I will be performing a one woman show of Tangled because that is his favorite movie and I don't care how many times we watch it if it makes his sick little self happy. If you haven't checked out the FlyLady you should do it. I can sit and watch Tangled all day long guilt free because my house is clean. It's a miracle I tell ya!