BBQ Shrimp in Crockpot

Crockpot Barbequed Shrimp..you must be amazed as I was to find this. To set the record straight, there is no barbeque sauce, for it would ruin this wonderfully sinful dish, no offense to fans of barbeque sauce. There’s a right place for everything, just not bbq sauce in here.

 Ingredients:

–2 pounds fresh raw shell-on shrimp (21-25 per pound size range)
–1 stick of butter (the sinful part, I know it’s a lot though)

–1/4 cup olive oil
–1/4 cup Worcestershire sauce
–1-2 T Tabasco sauce

–1 tsp ground black pepper
–1 tsp kosher salt
–3 lemons, juiced
–1 T chopped fresh basil

 Directions:
You’ll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don’t soak them too much. Add them into the crockpot after you drain them.

Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the Tabasco, salt and pepper, and add those in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that’s okay.
 
Cover and cook on high for about 2 hours, checking every 30 minutes. You’ll know the shrimp is done when it has turned pink, and can be peeled easily.

The Ingredients.

–2 pounds fresh raw shell-on shrimp (shrimp in the 21-25 per pound work best)
–1 stick of butter

–1/4 cup olive oil
–1/4 cup Worcestershire sauce
–1-2 T Tabasco sauce

–1 tsp ground black pepper
–1 tsp kosher salt
–3 lemons, juiced
–1 T chopped fresh basil

The Directions.

You’ll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don’t soak them too much. Dump them into the crockpot.

Add the stick of butter, olive oil, and Worcestershire sauce. Measure out  Tabasco sauce, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that’s okay.

Cover and cook on high for about 2 hours, checking every 30 minutes. You’ll know the shrimp is done when it has turned pink, and can be peeled easily. Serve with bread to sop up the juice or over rice.  The juice is amazing either way.

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