Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!
@megburk: I thought that sounded like a lot of Worcestershire, so I watched the video. Martha uses 1/3c in the video. As she says, leaving the shells on just adds to the eating "experience" - using your hands. I would think that the shell would impart flavor. However, you must lose a lot of the "bbq" sauce this way, so peeled might be better if you really want to get a good amount of sauce. Also, more fork friendly!
Will this be as good with peeled shrimp? Also, 1/2 cup worcestshire sauce seems like it would overpower the dish. IS that the correct amount? I am quite the novice so any advice would be helpful! Thanks!
So delicious and healthy, too! Very easy to prepare and great for entertaining.