Skip to main content

Garlicky BBQ Shrimp


These shrimp never touched a barbecue grill!


And, 12 cloves of garlic may sound like a lot of garlic, because it is a lot of garlic, but cooking mellows its bite, leaving a pleasing taste.  


You might want to use butter instead of Promise Activ Spread.  If you’re not acquainted with Promise Activ spread, you’re in for a surprise as it has a good butter flavor for cooking and baking with a smooth texture; plus, it’s recommended by the American Heart Association and Mayo Clinic, as it’s low in saturated fat and helps maintain a healthy heart.
Back to this dish, you’ll just have to try it to see how delicious it is!  It’s a keeper!!!


Garlicky BBQ Shrimp 


Ingredients:

1 pound shrimp, peeled and deveined
¼ cup Promise Activ Light Spread
12 cloves garlic, smashed and peeled
½ teaspoon dried thyme
3 tablespoons dry sherry
1 tablespoon paprika
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon seasoned pepper

Method:

In large skillet, combine light spread, garlic and thyme.
Cook and stir over medium heat until melted.
In medium bowl, combine sherry, paprika, Worcestershire, salt and pepper.
Add shrimp, tossing gently to coat.
Add shrimp to skillet, cook and stir for 3 to 5 minutes, or until shrimp are opaque.
Serve with French bread to sop the juice

ENJOY!!! 

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!





Comments

  1. OMY Pam the shrimps look amazing!!! I love this! xo

    ReplyDelete
  2. Gorgeous spices - the shrimp sound delicious!
    Mary x

    ReplyDelete
  3. I love this recipe! You can never have too much garlic for me!

    ReplyDelete
  4. Pam...Love garlic and we love shrimp. That is one beautiful platter of food! Thanks for the recipe and Take Care, Big Daddy Dave

    ReplyDelete
  5. Shrimp and garlic are fabulous together and add sherry...ooh, la, la.
    Sam

    ReplyDelete
  6. Perfect.... I just got some shrimp and have been wondering what new yummy thing I could make. this is it. Pinned!

    ReplyDelete
  7. This sounds delicious. I don't think there is such a thing as too much garlic. At least the two of us won't have to worry about keeping vampires away!!

    Best,
    Bonnie

    ReplyDelete
  8. This sounds great! I love garlicky shrimp!

    ReplyDelete
  9. Looks very good Pam and, as you suggested, sopping bread would be a must.

    ReplyDelete
  10. This looks delicious! More garlic for me! I could finish the whole plate, just love shrimps!

    ReplyDelete
  11. Nothing wrong with that much garlic! This sounds so good!

    ReplyDelete
  12. I adore garlic, Pam, so twelve cloves sounds perfect! This look so good! Thank you for sharing!

    ReplyDelete
  13. The more garlic, the better for me! Yum!

    ReplyDelete
  14. I really like the idea of dipping crusty bread in the sauce. Yum!

    ReplyDelete
  15. I think shrimp and garlic are a marriage made in heaven and in my book you can't have too much garlic. This recipe looks delicious!

    Bill @ www.southernboydishes.com

    ReplyDelete

Post a Comment

________________________________

The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.
~ Mark Twain
_____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews