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BATCH #218 HOT SAUCE
Hot Shrimp with Rice
• 1/3 cup Batch #218 Louisiana Style Hot Sauce
• 1/4 cup lemon juice
• 3 tsp. olive oil
• 1 lb. peeled, de-veined shrimp, tails on
• 2 cups chicken broth
Mix the Batch #218 Hot Sauce, lemon juice, and olive oil; pour mixture over the peeled shrimp in a bowl. Cover and chill for 2-3 hours, mixing once or twice. Boil rice in chicken broth on high for 2-3 minutes, then simmer until done (20-25 minutes). Skewer shrimp and broil 4-5 inches from heat for 4-5 minutes. Serve shrimp over the white rice.
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