Cheese Powders at Firehouse Pantry

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe! Click here to send me comments about this recipe!

Shrimp Diablo
like Red Lobster's

Serves: 4
Prep. Time:

1 lb. large, uncooked, unpeeled shrimp
milk - as needed for soaking
1/3 cup real unsalted butter - melted
1/4 cup barbecue sauce - Red Lobster
uses Kraft
1/4 cup ketchup
1 1/2 Tbls. hot sauce
1 tsp. ground black pepper

Ingredients at Firehouse Pantry

-Wash shrimp in cool water and remove heads if needed; place in a bowl; cover with milk; refrigerate overnight.
-Place butter, BBQ sauce, ketchup, hot sauce, and pepper in a saucepan over medium heat; bring to a boil, stirring constantly; remove from heat and refrigerate at least 4 hours.
-Drain milk from shrimp; place shrimp in a 9" X 9" X 2" baking pan; drizzle prepared sauce evenly over shrimp; refrigerate for 1 hour.
-Bake shrimp, uncovered, in a 450 degree oven for 15 minutes (less time for smaller shrimp). Do not overcook shrimp.

Make It A Meal: Serve with Cheddar Biscuits like Red Lobster's and Cole Slaw like Hard Rock Cafe's

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright 2003-2012 All Mixed Up, Ltd. All Rights Reserved.