Beer−Broiled Shrimp (2)
3/4 cup Coors® Beer
3 tablespoons vegetable oil
2 tablespoons snipped parsley
4 teaspoons Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds large shrimp, unshelled
Combine Coors®, oil, parsley, Worcestershire sauce, garlic, salt and pepper. Add shrimp; stir. Cover;
let stand at room temperature for 1 hour.
Drain, reserving marinade. Place shrimp on well−greased broiler rack; broil 4 to 5 inches from heat
for 4 minutes. Turn; brush with marinade. Broil 2 to 4 minutes more or until bright pink.
Makes 6 servings.
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- Backyard Shrimp Fest (0.500)
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- Baked Scallops with Garlic Sauce (0.500)
- Baked Stuffed Shrimp (0.500)
- Baked Stuffed Shrimp (0.500)
- Baked Stuffed Shrimp (2) (0.500)
- Baltimore Crab Cakes (0.500)
- Barbecued Oysters (0.500)
- Barbecue Shrimp (0.500)
- Barbecued Shrimp (2) (0.500)
- Barbecued Shrimp (3) (0.500)
- Basic Shrimp (0.500)
- Batter−Fried Shrimp (0.500)
- Bay Scallops with Scallions (0.500)
- Beer Batter for Seafood (0.500)
- Beer Batter for Seafood (2) (0.500)
- Beer Batter Shrimp (0.500)
- Beer−Boiled Shrimp (0.500)
- Blue Crab Cakes (0.500)
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- Boiled Lobster (0.500)
- Boiled State of Maine Lobster (0.500)
- Broiled Lobster (0.500)
- Broiled Sea Scallops (0.500)
- Broiled Shrimp in Beer (0.500)
- Broiled Shrimp with Garlic Butter (0.500)