ASK PAT: Sunday is Father’s Day, and if your father or husband is like mine, he likes his food on the spicy side. Today I’m featuring a recipe for Spicy Barbecue Shrimp. As an appetizer make him some Crispy Tortilla Chips; homemade ones are better than store bought any day.
Spicy Barbecue Shrimp
1/2 cup butter or margarine
3/4 cup favorite BBQ sauce
2 tablespoons lemon juice
2 lb medium to large shrimp, unshelled
Black pepper
Garlic powder
Cayenne pepper
1/2 cup dry sherry
Melt butter in a broiler pan. Remove pan from oven and stir in BBQ sauce and lemon juice. Add shrimp and toss to coat. Spread shrimp out evenly in pan and sprinkle with black pepper, garlic powder and cayenne pepper to taste.
Broil 5-inches from the heat source for about 4 minutes. Turn shrimp; add sherry and broil for 4 minutes longer. Would be good served over rice, using remaining sauce as gravy.
Source: The Holiday Spot (Internet)
Crispy Tortilla Chips
8 6-inch corn tortillas
Nonstick cooking spray
1/2 teaspoon coarse salt (like Kosher salt)
2 teaspoons garlic-pepper blend
Preheat oven to 425 degrees. Lightly coat tortillas on both sides with nonstick cooking spray. Sprinkle tortillas on both sides with coarse salt and pepper blend. Make 2 stacks of 4 tortillas each.
With a sharp knife cut each stack into 6 pie shaped pieces. Place in a single layer on 2 baking sheets. Bake 1 sheet at a time for 8 to 10 minutes or until the chips turn light brown and crisp.
Cool on baking sheets. Serve immediately or store in a tightly sealed container for up to 3 days.
Source: The Holiday Spot (Internet)
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