Roxy
Starter
Hot and Spicy Shrimp
1-1/2 lbs. shrimp
1/2 cup margarine
2 bulbs garlic-NOT INDIVIDUAL CLOVES- or put how much in you like-we like alot of it
1/2 cup Louisiana Hot Sauce-I have used Franks Hot Sauce before-both work great
1 pkg. Seafood Seasoning-bought it at Albertsons at the fresh meat counter
Cayenne Pepper to taste
Rinse shrimp off real good with cold water to get the fish smell off of the shrimp.
Melt margarine in a skillet, add Hot Sauce and shrimp-stir well.
Sprinkle Seafood Seasoning over the shrimp-stir.
Put a lid on the skillet and cook it on low heat for about 10 minutes; keep an eye out on it. Each stove is different and you don't want the shrimp to get tough.
1-1/2 lbs. shrimp
1/2 cup margarine
2 bulbs garlic-NOT INDIVIDUAL CLOVES- or put how much in you like-we like alot of it
1/2 cup Louisiana Hot Sauce-I have used Franks Hot Sauce before-both work great
1 pkg. Seafood Seasoning-bought it at Albertsons at the fresh meat counter
Cayenne Pepper to taste
Rinse shrimp off real good with cold water to get the fish smell off of the shrimp.
Melt margarine in a skillet, add Hot Sauce and shrimp-stir well.
Sprinkle Seafood Seasoning over the shrimp-stir.
Put a lid on the skillet and cook it on low heat for about 10 minutes; keep an eye out on it. Each stove is different and you don't want the shrimp to get tough.