Cooking Instructions
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Step 1
Add
Butter (45 g)
and
Olive Oil (15 mL)
in a saucepan on low until the butter melts. Turn the heat off.
Step 2
Add
Onions (75 g)
,
Garlic (4 cloves)
,
Chili Sauce (30 mL)
,
Worcestershire Sauce (15 mL)
,
Tomato Paste (15 g)
,
Smoked Paprika (2 g)
,
Dried Oregano (2 g)
,
Cayenne Pepper (as needed)
,
Tabasco® Original Red Pepper Sauce (5 mL)
,
Liquid Smoke (2 mL)
and juice from
Lemon (1)
.
Step 3
Mix together all the ingredients in the saucepan and place it over low to medium heat.
Step 4
Bring the sauce to a gentle simmer and allow it to reduce for 8 to 10 minutes, stirring occasionally. Once the sauce is reduced, you'll notice the oil and butter starts separating from the sauce, that's when you take it off the heat.
Step 5
While your sauce is cooling, peel and devein the
Shrimp (455 g)
, if needed, and arrange them in a single layer of an oven-proof casserole dish.
Step 6
Pour the cooled sauce over the shrimp and mix them around to coat all the shrimp evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
Step 7
Preheat your oven to 400 degrees F (200 degrees C).
Step 8
Bake shrimp for 15 to 18 minutes until tender and just about pink.
Step 9
Garnish the dish with
Fresh Parsley (6 g)
and serve hot with crusty French bread for dipping!
