Billy Reid has relied on this barbecue shrimp recipe for yearsand soon you will too.
While it makes for a delicious weeknight dinner, its also one of his go-to game day dishes.
We were in Baton Rouge at my sister- in-laws house, and she had cooked barbecue shrimp.
Credit:Brian Woodcock; Styling: Lydia Pursell
It was phenomenal, Billy recalls.
This is the perfecttailgate food.
Ingredients
3/4cupunsalted butter
3/4cup(6 oz.
Cook, stirring constantly, until just beginning to simmer, 3 minutes.
Remove skillet from heat; let stand 2 minutes.
Serve over rice with bread.
