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This is a spicy twist on traditional shrimp cocktail. It is also fantastic with pasta, rice, or stir fry veggies.


Not that I can testify to it being with great with veggies, since I detest them, but I’m sure it is for those of you veggie lovers.




I mix everything together in a large baking dish.



This doesn’t look very appetizing, but it is.


Trust me.




The shrimp gets tossed with the sauce, then topped with lemons.



When cooking with shrimp, I prefer to use raw as often as possible. I feel that it soaks up more flavor. However, it is not readily available everyday around here. Cooked shrimp is, and I just happened to have a bag of it. 


Peeling and deveining shrimp also drives me batty. It is one of those things I don’t have the patience for. I’d rather scoop my eyeballs out with a slotted spoon.


And I know what you’re thinking. Now you know the truth. Zero patience. That’s me.


Just imagine how much fun it is to live with me!


So, once the shrimp are finished baking, you have a few options. You can plate them on a giant tray for guests, which I think is the best option.


You can also plate them on a seperate plates for smaller parties.




Don’t forget to include the lemons! They add a nice sweet, tart zing to the shrimp. 








Firecracker Shrimp

5-6 lbs shelled and rinsed shrimp

2 sticks melted butter

1/2 cup worcestshire sauce

1/2 tablespoon black pepper

1 teaspoon sea salt

2 teaspoons rosemary

1 1/2 tablespoon Tabasco sauce

3 garlic cloves, minced

2 lemons, sliced in 1/2 inch slices

Preheat oven to 400.

Mix all ingredients together except for lemons and shrimps. Pour 1/2 of sauce into a large baking dish. Arrange shrimp, and add lemon slices on top. Pour remaining sauce over top.

Bake uncovered for 15-20 minutes, stirring once.




While it takes a bit more time than simply serving plain shrimp with a dish of cocktail sauce, it does not take much.


And the end result is worth it. Your guests will love you.





Have a stupendous Wednesday Monday! :)

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23 Responses to “Holiday Appetizers 101: Firecracker Shrimp.”

  1. #
    megan — November 23, 2009 @ 6:50 am

    I love shrimp! But for some reason I never make it. I’m so glad to know that I can use cooked shrimp in this – you’re right, much more readily available :) Great idea on the appetizers…I never can think of good appetizers to serve.


  2. #
    Lara (Thinspired) — November 23, 2009 @ 7:59 am

    Oh my goodness. I am making these. Soon. Shrimp is my favorite and I bet these are so flavorful! Thanks for sharing your secrets :D


  3. #
    TheKitchenWitch — November 23, 2009 @ 7:59 am

    I make a recipe similar to this and everyone goes wild!! Perfect for entertaining!


  4. #
    Christina — November 23, 2009 @ 8:31 am

    Sounds great! I don’t think I’ve ever had spicy shrimp before.


  5. #
    Alisa@Foodista — November 23, 2009 @ 8:40 am

    This is wonderful!I love spicy shrimp. Thanks for using our widget! Im adding this recipe on my next grocery list!


  6. #
    kay (eating machine) — November 23, 2009 @ 8:42 am

    i hate patience. waiting sucks.
    i like spicy things though.
    it’s probably a bad thing i’m teaching english today. look at my ability to make sentences. i’m going to be on par with the first graders.


  7. #
    brandi — November 23, 2009 @ 8:43 am

    great recipe! I love shrimp :)


  8. #
    Naomi (onefitfoodie) — November 23, 2009 @ 9:01 am

    I LOVE SHRIMP!! this recipe looks fantastic, As always Jess!!

    I took prefer cooking with raw shrimp too! the already cooked, frozen kind always taste fishy to me!!


  9. #
    Duchess of Fork — November 23, 2009 @ 9:20 am

    Yum! This looks like what we call Barbecue Shrimp in the South. It’s not like real BBQ…just lots of butter and spices. Looks delicious!


  10. #
    Melinda — November 23, 2009 @ 9:29 am

    I love firecracker shrimp. Talk about deveining and removing the shell, OMG here I have to chop the head off, remove the shell/tail and devein just to get to my dinner sometimes. I often have to ask if my shrimp will come with heads! Here they believe in serving the food in it’s original state. If it has a head you get it with the head! I learned to ask very early on.


  11. #
    Biz — November 23, 2009 @ 10:03 am

    I vowed years ago to always pony up and spend the extra couple bucks to buy peeled and deveined uncooked shrimp – saves my back every time!

    Looks delicious!


  12. #
    Missy Maintains — November 23, 2009 @ 10:30 am

    Looks delicious! I love shrimp! I am going to save this recipe and try it out one day!


  13. #
    Nicole — November 23, 2009 @ 10:54 am

    That shrimp looks tasty and worth all the butter it calls for!!!

    Thanks for the comment on my about page! It means so much!

    I was playing that google reader game earlier! ;)

    Talk to you soon!


  14. #
    MelissaNibbles — November 23, 2009 @ 11:22 am

    These look great! I love shrimpies!


  15. #
    Yum Yucky — November 23, 2009 @ 11:25 am

    My kid is so greedy for shrimp, it’s downright rude to the other people trying to get at it. He must be stopped.


  16. #
    Julia (Taste of Living) — November 23, 2009 @ 11:36 am

    I love shrimps, another great recipe I wanna try soon!

    xxx Julia (Taste of Living)


  17. #
    Lindsey @ EatReadRun — November 23, 2009 @ 1:42 pm

    The shrimp looks delicious! Did I read it right that you detest vegetables? Really – all of them?


    • Jessica — November 23rd, 2009 @ 1:45 pm

      Yes! Most of them!! And when I do eat some, I don’t want any more for about a week or so. Or longer…


  18. #
    Tracey — November 25, 2009 @ 11:19 am

    This sounds sooooo good! I’m going to need to try this in the near future.

    I love shrimp but I don’t like shrimp with tail on them, I’m strange that way!



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