Ingredients
-
2
-
4
-
4
-
6
-
4
-
4
-
2
-
4 - 6
-
1/2
-
2
-
-
-
-
-
Directions
Grilled Buffalo Shrimp, Out of the Cleveland Plain Dealer One of Cleveland Cavaliers’ Donyell Marshall’s favorite recipes Originally called for broiling but everything is better grilled! I add more hot sauce than is called for and it still isn’t too spicy , This didn’t have a flavor that remotely resembled Buffalo Shrimp (chicken, etc ) Using only half of the Worcestershire sauce, the flavor was too pronounced While this wasn’t what I had hoped for flavor-wise, this was a decent marinade for grilled shrimp I liked that the ingredients were put through the blender then simmered Good idea , This recipe was a very nice change for shrimp I had purchased jumbo shrimp and wanted to put them on the grill as a kabob This recipe worked out well I would only suggest leaving out the water to keep the sauce thick enough to use for the grill We will defintley be making this again Went nicely with mashed potatoes & corn Thanks for posting!
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Steps
|
1
Done
|
Place Shrimp in Resealable Plastic Bag and Refrigerate. |
|
2
Done
|
Combine Next Nine Ingredients in Blender. Blend Until Smooth. |
|
3
Done
|
Cook Mixture Over Medium-Low Heat For 10 Minutes. Allow to Cool. |
|
4
Done
|
Pour Into the Resealable Bag With Shrimp and Allow to Marinate in Refrigerator For at Least 30 Minutes Turning Shrimp Occasionally. |
|
5
Done
|
Remove Shrimp from Marinade and Reserve the Marinade. |
|
6
Done
|
Coat Grill Topper or Basket (basket Makes It Much Easier to Turn Shrimp) With Non-Stick Spray. |
|
7
Done
|
Grill For 3 Minutes on High Heat. Turn Shrimp and Baste With Marinade. Cook an Additional 3 Minutes or Until Done. |
|
8
Done
|
Serve With Bleu Cheese or Ranch Dressing. |
