BBQ Shrimp from Boil & Roux

Air date: December 8, 2016. Source: Boil & Roux.


8 jumbo shrimp

1 tbl minced garlic

1/2 tsp Tony's

1/4 tsp  thyme

1/4 tsp oregano

1/4 cup Worcestershire sauce

1/4 cup heavy cream

Pinch of chopped parsley

1/4 cup diced bell peppers

6 oz of butter

1/4 tsp black pepper


Pre-heat skillet add all the shrimp. Cook shrimp until they start turning pink. Add garlic, Tony's thyme, oregano, lemon juice and black pepper. Add Worcestershire sauce and cook until it begins to reduce, then add heavy cream and bell pepper. Cook until reduced, turn off skillet and add butter and parsley.