Search results
Results from the WOW.Com Content Network
Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter. Cook the sauce until it is thick enough to coat the back of a spoon, 4 to 5 minutes ...
Add the shrimp and pasta to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasonings as needed. Sprinkle the pasta with the remaining 1/2 cup ...
Add the Worcestershire sauce and broth and cook until reduced to ½ cup, about 15 minutes. In a large skillet, heat the remaining 2 tablespoons of canola oil. Season the shrimp with salt and pepper.
Network: Food Network: Release: June 5, 2011 () – ... BBQ Ribs with Root Beer BBQ Sauce; Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette; Smoked Sausage ...
Pork chops: bone-in porterhouse, marinated with salt, fennel seeds, olive oil, dried thyme, peach, lemon, garlic scapes, flowering thyme; grilled on the BBQ; Artichokes with lemon butter: steamed then grilled; Grilled lobster rolls: grilled rolls with grilled lobster in mayonnaise and lettuce
2. Remove the saucepan from the heat. Let the soup mixture cool to room temperature. Cover and refrigerate for up to 1 week. Use as a basting sauce for ribs or chicken during grilling, or a dipping sauce for chicken tenders or breaded vegetables.
You'll see the smoke coming off the pan while these beautiful large shrimp cook. It's what I call "summer in pan" — crack open the beer you love and cook with it.
For premium support please call: 800-290-4726 more ways to reach us