Monday, September 17, 2012

Slow Cooker Barbecue Shrimp





This is a delicious seafood dish that can be finger food at a party as well as dinner.

Ingredients :

-  2 lbs. of raw shrimp in their shells (about 40 to 50 shrimp)
-  1/2 cup of butter
-  1/4 cup of coconut oil
-  1 tablespoon of sesame oil
-  1/4 cup of gluten-free soy sauce
-  2 tablespoons of Asian hot chili sauce
-  1 teaspoon of sea salt
-  1 teaspoon of freshly ground pepper
-  the juice of 3 lemons
-  chopped green onions or chives for garnish

Directions :
  • Rince the shrimp and put them into your slow cooker.
  • In a small bowl, melt the butter in your microwave, then add the coconut oil and stir until melted.
  • Add the rest of the ingredients, mix, and pour over the shrimp.
  • Cover and cook on high for about 2 hours, depending on the size of your shrimp.  Check every half hour and when the shrimp are pink and can be peeled easily they are done.
The juices are really delicious and you don't want to waste them.  Once you have removed the shrimp, pour the sauce into a saucepan and simmer for 10 or 15 minutes on low to reduce, then use either as a gravy or a dipping sauce.  This is especially good served with slices of Paleo bread for dipping.



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