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Making BBQ shrimp for a super bowl party.
Posted on 2/2/13 at 3:29 pm
Posted on 2/2/13 at 3:29 pm
Going to use the MR B's recipe. The question is, can I make it a today, refrigerate and reheat in a crock pot for tomorrow? I'm worried about the butter separating. If no, will it be fine if I make in the morning and transport and serve it in a crock pot?
Thanks for the help.
Thanks for the help.
3
Posted on 2/2/13 at 3:33 pm to G Love
Can you link me the recipe? I have another thread below looking for a BBQ shrimp recipe.
Posted on 2/2/13 at 3:36 pm to hehatedrew
Posted on 2/2/13 at 3:39 pm to G Love
BTW making for 20pp. Using 26/30 head on. Think 5#s is enough?
Posted on 2/2/13 at 3:44 pm to G Love
if you are using a crock pot i wouldnt even put the shrimp in the skillet when you are making the sauce...id just throw in the crock pot once you have your sauce how you want it
id wait till tomorrow
id wait till tomorrow
Posted on 2/2/13 at 3:45 pm to G Love
quote:
BTW making for 20pp. Using 26/30 head on. Think 5#s is enough?
Not at any of my parties.......Usually figure 1/2 to 1# per person.......Must not be many Cajuns in the crowd!!!
Posted on 2/2/13 at 3:47 pm to Walt OReilly
quote:
if you are using a crock pot i wouldnt even put the shrimp in the skillet when you are making the sauce...id just throw in the crock pot once you have your sauce how you want it
id wait till tomorrow
Thanks. Going to try this.
Posted on 2/2/13 at 3:48 pm to BooDreaux
quote:
Not at any of my parties.......Usually figure 1/2 to 1# per person.......Must not be many Cajuns in the crowd!!!
A lot of people are bringing food and only a friend and myself are from LA.
Posted on 2/2/13 at 3:50 pm to G Love
make sure you're serving french bread or some type of bread
Posted on 2/2/13 at 3:53 pm to Walt OReilly
quote:
make sure you're serving french bread or some type of bread
The local Vietnamese bakery does french bread NOLA style. Going grab some on the way to the party. Also, going to add some fresh parsley to the recipe too.
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