2 jalapeno peppers, seeds and ribs removed, minced
1 teaspoons fresh ginger, minced
2 teaspoons chili powder
1 1/4 teaspoons fresh ground black pepper
1/4 pound butter
2 pounds shrimp, shelled but tails left on
Instructions
Heat the oven to 425 degrees. In a small bowl, combine the sun-dried
tomatoes and boiling water. Let sit for 20 minutes.
Put the sun-dried tomatoes and their soaking liquid in a blender. Add
the Worcestershire sauce, lemon juice, and salt and blend to a coarse
puree
In a medium saucepan, heat the oil over low heat. Add the garlic,
jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili
powder and pepper and cook, stirring, for 30 seconds longer. Add the
butter and melt. Remove the pan from the heat and stir in the tomato
mixture. Add the shrimp and stir to combine.
Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer.
Bake the shrimp until just done, about 11 minutes.
Originally Submitted
4/22/2008
0 Out of 5 from
0 reviews
You can add this Shrimp with Sun-Dried Tomato Barbecue Sauce recipe to your own private DesktopCookbook.
