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Spicy Barbecue Shrimp


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  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 30 uncooked large shrimp peeled, deveined
  • Salt to taste
  • Freshly-ground black pepper to taste
  • SAUCE:
  • 2 tablespoons butter - (1/4 stick) room temperature
  • 2 tablespoons all-purpose flour
  • 1 bottle clam juice (8 ounce)
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 4 garlic cloves minced
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon paprika
  • 2 tablespoons water - (about)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

For Shrimp: Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.

For Sauce: Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.

This recipe yields 6 appetizer servings.

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