Author: Mike

Spicy Hot Fried Chicken using the Vortex

Give me a grill, a Vortex full of lit charcoal, and a few pieces of chicken and I’m one happy guy. One of my all-time favorite things to make on charcoal my grill is ‘fried’ chicken using the Vortex. I’ve made countless variations, all fantastic. Like this spicy hot fried chicken using the Vortex. Just like all my others, it tastes and looks just like chicken fried in oil. This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat. This is a great, easy way to prepare delicious chicken. You’ll seriously not think this was done over coals and you’ll definitely think it’s deep fried in oil.

Spicy Hot Fried Chicken using the Vortex

So Simple. So Delicious.

I have a few Vortex inserts because, well, I have a few grills. By far my favorite setup is the Vortex in my Weber charcoal grill. I can easily fit 8 large bone-in, skin-on chicken breasts around the grill without crowding them. They have never come out anything but fantastic. It’s as easy as you can get to make something like this spicy hot fried Chicken using the Vortex. You just need a few ingredients and some charcoal and you’re ready to cook!

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Also try my Vortex southern marinated fried chicken.

Spicy Hot Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Spicy Hot Fried Chicken using the Vortex

This version brings a bit of heat. Just the right amount. And oh, so tender, juicy meat.
Course Main
Cuisine American
Keyword fried chicken, spicy, Vortex
Prep Time 15 minutes
Cook Time 1 day 45 minutes
Servings 4
Calories 370kcal

Equipment

Ingredients

For the chicken

  • 4 large chicken pieces
  • vegetable oil for brushing at the end of cooking

For the marinade

For the dredge

Instructions

For the marinade

  • Combine all ingredients.
  • Place chicken in a large resealable container or bag.
  • Add the marinade. Seal and shake to coat.
  • Refrigerate overnight, turning once or twice.

For the dredge

  • Combine all ingredients.

For the chicken

  • Load up your Vortex full of charcoal and light.
  • Once fully lit, remove the chicken from the marinade and shake off any excess.
  • Coat pieces thoroughly in the dredge.
  • Transfer chicken to around the Vortex and close the lid, keeping the top vent open.
  • Cook for 45 minutes or until the chicken reaches 165 F. Turn the lid 90 degrees every 15 minutes of cook time if desired.
  • Lightly brush the chicken with oil and continue cooking another 5 minutes.

Notes

I prefer bone-in, skin-on thighs.

Nutrition

Calories: 370kcal | Carbohydrates: 26g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 889mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg

Nutritional values are approximate.

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Tub’s Coal Miner’s Slaw

I am a certified, card-carrying member of the Coleslaw Addicts Club, also known as the CAC. Ok, I made that up. But if there was such a club I’d be in it and I’d probably be its president. Because I can eat any kind of slaw, any time, anywhere. I almost always order slaw when eating out. Now, true, I’m not sure if coal miner’s ate a lot of slaw, but if their slaw was anything like this from Tub’s Fine Chili (sadly now closed) they probably did. Buttermilk and vinegar do make this one wonderful slaw. Different than your normal creamy slaw. And different than your normal vinegar slaw. It’s like having the best of both in one.

Tub's Coal Miner's Slaw

Add The Dressing To Taste

This recipe for Tub’s coal miner’s slaw might make a bit more dressing than you want. That wasn’t the case for me, but I don’t mind a nice ‘wet’ slaw. I’d say add some of the dressing and see what you think. It’s a lot easier to add more later than it is to take it out.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Asian slaw.

Tub's Coal Miner's Slaw
Print Pin
5 from 1 vote

Tub’s Coal Miner’s Slaw

I wouldn't change a thing about this recipe.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 1576kcal
Author Inspired by a recipe from Tub’s Fine Chili and Fancy Fixin’s

Equipment

Ingredients

For the slaw

  • 1 pound slaw mix with cabbage, shredded carrots, etc

For the dressing

Instructions

  • Place the slaw mix in a large bowl.
  • Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, vinegar, vegetable oil and sugar in a medium bowl. Add the salt, pepper, celery seed, onion powder and granulated garlic. Whisk until well combined.
  • Slowly start adding the dressing to the slaw, stirring as you go. Stop when the slaw is the desired consistency. I used all of the dressing, you might not. Reserve any unused dressing for later use.
  • Refrigerate slaw for at least 1 hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 1576kcal | Carbohydrates: 90g | Protein: 12g | Fat: 131g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 4772mg | Potassium: 1126mg | Fiber: 13g | Sugar: 75g | Vitamin A: 767IU | Vitamin C: 184mg | Calcium: 395mg | Iron: 4mg

Nutritional values are approximate.

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Cheesy Ranch Potatoes on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

What could be better than roasted potatoes packed with wonderful ranch flavor and covered in cheese? Yeah, nothing. These cheesy ranch potatoes on the Char-Broil Big Easy were done in no time flat. The Big Easy is a great side-making machine. And it doesn’t heat up the house, which is sure great these days because it’s HOT here in Indiana!

Cheesy-Ranch-Potatoes-on-the-Char-Broil-Big-Easy

Get A Bunk Bed Basket

You can fit a single disposable pan (for 3/4 pounds of potatoes) in the basket that comes with your Big Easy. Get a bunk bed basket and you can do a full 1 1/2 pounds of cheesy Ranch potatoes on the Char-Broil Big Easy at once. You have to get a bunk bed for your Char-Broil Big Easy. It’s a must-have. It doubles the amount of cooking space you have. And more, it enables you to easily cook a side dish like these potatoes at the same time that you are cooking the main dish.

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Also try my garlic potatoes in dill sauce, also made on a Big Easy.

Cheesy-Ranch-Potatoes-on-the-Char-Broil-Big-Easy
Print Pin
5 from 1 vote

Cheesy Ranch Potatoes on the Char-Broil Big Easy

Although you can cook the potatoes in the Big Easy from start to finish, I recommend using a microwave to par-cook them first.
Course Side Dish
Cuisine American
Keyword Big Easy, Char-Broil, Ranch, roasted potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 189kcal

Equipment

Ingredients

Instructions

  • Fire up your Big Easy. Meanwhile, prepare the potatoes.
  • Place the potatoes into a microwave-safe bowl. Microwave for 3 minutes on high. Stir and check for doneness. Microwave another 2 minutes (or longer if needed) until just tender. Do not over-cook, they need to have a little bite to them.
  • Drizzle the potatoes with the oil.
  • Sprinkle with the Ranch seasoning and salt and pepper. Stir to coat completely.
  • Divide the potatoes between two disposable pans and transfer the pans to a Big Easy basket fitted with a Bunk Bed so you can cook both pans at the same time.
  • Place the basket into the Big Easy and cook for 10 minutes or until the potatoes start to turn golden brown around the edges.
  • Divide the cheese between the two pans and return to the Big Easy to melt, another 3-5 minutes.
  • Carefully remove the pans from the Big Easy and serve.

Notes

You can use any cheese you like!

Nutrition

Calories: 189kcal | Carbohydrates: 25g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 831mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 1mg

Nutritional values are approximate.

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Homemade Crispy Potato Chips

I’ve tried a number of times to make great homemade deep-fried crispy potato chips. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar. Soaking the potatoes in vinegar helps them get nice and crispy, and that’s our goal in life when making chips.

Homemade Crispy Potato Chips

Oh So Crispy!

I season my homemade crispy potato chips with seasoned salt instead of ‘just’ kosher salt. You can use anything you like. Fresh ground black pepper is great too. Take a gander at your spice cabinet and you’ll likely find something else that would also be great on chips. Just don’t use anything that is real coarse. You want a fine texture to your seasoning.

I use my Fry Daddy fryer to make these chips.

PS: I use Canola oil for frying my potato chips.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my crispy Parmesan potatoes.

Homemade Crispy Potato Chips
Print Pin
5 from 1 vote

Homemade Crispy Potato Chips

I’ve tried a number of times to make great deep-fried crispy potato chips at home. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar
Course Snack
Cuisine American
Keyword crispy, deep-fried, potato chips
Prep Time 2 hours
Cook Time 25 minutes
Servings 8
Calories 560kcal
Author Inspired by a recipe from Bon Appetit

Equipment

Ingredients

Instructions

  • Skin the potatoes, if desired.
  • Slice the potatoes 1/8" thick using a mandolin.
  • Transfer to a large bowl of cold water.
  • Stir the potatoes around with your hand then drain.
  • Fill will cold water again and stir and drain again.
  • Repeat until the drained water is clear.
  • Cover the potatoes with cold water one last time and add the vinegar.
  • Stir and let rest 2 hours.
  • Drain the potatoes and pat dry. I lay out a few kitchen towels and spread the potatoes out. Then I cover them with more towels and gently push down to dry.
  • Heat oil in your deep fryer to 300 F. (The small deep fryer I used does not let me adjust the temperature. It cooks around 325 – 350 F, and still made great chips).
  • Working in small batches, fry the potatoes, turning often, until golden brown.
  • Transfer to a wire rack to drain and sprinkle with salt.

Notes

I prefer to serve these immediately. They’re best soon after getting out of the fryer.

Nutrition

Calories: 560kcal | Carbohydrates: 123g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 2840mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 6mg

Nutritional values are approximate.

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Creamy Crab Salad Sandwiches

I’m pretty sure I’m addicted to crab salad. And my preferred way to enjoy it is on bread. These creamy crab salad sandwiches are exactly what I like the most. Chunky crab (imitation works fine, trust me). Plenty of creamy mayonnaise (Blue Plate is my favorite). And plenty of crunchy onion and celery. And you have to have dill. It’s the perfect combination for an easy, delicious lunch.

Creamy Crab Salad Sandwiches

More Dill Makes Them More Better

If you have fresh dill, by all means use that instead of dry. I’d start with about half of a tablespoon and go from there. I’m pretty much a dill addict, so I’m sure I’d end up adding more. These creamy crab salad sandwiches are great, but they’re even better with more dill!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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This recipe is based on a recipe from Dinner Then Dessert.

Creamy Crab Salad Sandwiches
Print Pin
4 from 1 vote

Creamy Crab Salad Sandwiches

These creamy crab salad sandwiches are great, but they're even better with more dill!
Course Main
Cuisine American
Keyword crab, salad, sandwich
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 444kcal
Author Inspired by a recipe from Dinner Then Dessert

Equipment

Ingredients

For the creamy crab salad

For the sandwiches

  • 8 slices bread

Instructions

For the creamy crab salad

  • Place all of the crab salad ingredients into a large bowl and stir gently until combined.
  • Refrigerate for 1 hour before serving.

For the sandwiches

  • Toast the bread as desired.
  • Divide the creamy crab salad between 4 slices of bread. Top with remaining bread and serve.

Notes

You can also serve these sandwiches on croissants or brioche buns.

Nutrition

Calories: 444kcal | Carbohydrates: 29g | Protein: 27g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1573mg | Potassium: 400mg | Fiber: 3g | Sugar: 5g | Vitamin A: 131IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 3mg

Nutritional values are approximate.

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Buffalo Queso Dip

This is how you kick up your standard queso dip. Add in some Buffalo wing-inspired flavors and you’ve got a hit. I certainly can’t get enough of it. Lightly spicy, creamy, with a hint of smokiness (I used fire-roasted tomatoes), it’s a fantastic dip to serve along my other favorite appetizer, Buffalo wings! We made this Buffalo Queso dip for the Super Bowl and it was perfect!

Buffalo Queso Dip

Ole For Great Queso!

Feel free to make a few tweaks to this recipe for Buffalo Queso dip to suit your tastes. Substitute chopped (drained) green chiles for the pepper. Instead of regular Velveeta substitute Mexican or even Queso Blanco. This recipe doubles or even triples easily, making it great for a crowd!

I always have Cholula hot sauce on hand so that’s what I used. I have different flavors so I can make this dip to my tastes!

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Also try my Buffalo Ranch pretzel bites!

Buffalo Queso Dip
Print Pin
4 from 1 vote

Buffalo Queso Dip

This is how you kick up your standard queso dip.
Course Appetizer
Cuisine American
Keyword Buffalo, cheesy, dip
Prep Time 5 minutes
Cook Time 2 hours
Servings 8
Calories 87kcal

Equipment

Ingredients

Instructions

  • Combine all ingredients in a small slow cooker sprayed with non-stick spray.
  • Heat on high for 2 hours, stirring often, until cheese is melted. Reduce heat to warm and serve.
  • You can also bake this dip in a small baking dish at 375 F for 30 minutes or until hot and bubbly.

Nutrition

Calories: 87kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 741mg | Potassium: 250mg | Fiber: 1g | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 15mg | Calcium: 191mg | Iron: 1mg

Nutritional values are approximate.

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Mile High Memphis-Style BBQ Nachos

Oh how I do love nachos piled high with smoked pulled pork, cheese and jalapeno. There’s no point in doing it half-way, either. These Mile High Memphis-style BBQ nachos bring it. Three layers of nachos. Bite after bite of BBQ goodness. The perfect way to use up leftover pork, beef or chicken.

Mile High Memphis Style BBQ Nachos

What Nachos Should Be

I prefer to use either fire-roasted jalapenos or green chiles on my nachos. Roasting chiles is the way to go, adding a little more smokiness to the dish. You can find canned roasted chiles in your grocery store, near the Hispanic food section. I always keep a few cans on hand because they’re great in lots of other dishes, not just nachos.

I served my Mile High Memphis-style BBQ nachos in a cast iron fajita skillet. It’s great for cooking and serving.

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Also try my Denver omelet nachos.

Mile High Memphis Style BBQ Nachos
Print Pin
5 from 1 vote

Mile High Memphis Style BBQ Nachos

These Mile High Memphis-style BBQ nachos bring it. Three layers of nachos. Bite after bite of BBQ goodness. The perfect way to use up leftover pork, beef or chicken.
Course Appetizer
Cuisine American
Keyword BBQ, nachos
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 337kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F or fire up your grill for indirect cooking.
  • I like to use cast iron fajita skillets for this recipe, but you can use a large cast iron skillet or a baking sheet.
  • Spread out 1/3rd of the chips.
  • Drizzle with 1/3rd of the cheese and sprinkle with 1/3 of the pork.
  • Repeat the layers two more times.
  • Transfer to the grill or oven and cook until the chips are warmed and the cheese is nice and gooey hot.
  • Sprinkle with jalapenos and serve.

Notes

Have some hot sauce nearby too!

Nutrition

Calories: 337kcal | Carbohydrates: 21g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1340mg | Potassium: 663mg | Fiber: 1g | Sugar: 17g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 353mg | Iron: 2mg

Nutritional values are approximate.

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Popeye’s Delta Dipping Sauce (Copycat Recipe)

Happiness is making a sauce for dipping chicken nuggets or fingers that can also be used in many, many other ways. This copycat recipe for Popeye’s Delta dipping sauce is exactly that. It’s very similar to some of the comeback sauces I’ve made or had. This Cajun-inspired dipping sauce really steps up your dipping game and them some. It also is great on po boy sandwiches. Or any sandwiches for that matter. And even hot dogs. And chicken sandwiches, too!

Popeye's Delta Dipping Sauce (Copycat Recipe)

Creole Mustard Makes This Sauce Great

I really think that a good, strong Creole mustard makes this copycat recipe for Popeye’s Delta dipping sauce something amazing. You can use any mustard you want, you don’t have to stick to the original idea at all, but in my mind there’s only one Creole mustard and it’s made by Zatarain’s. The extra kick of the Creole mustard really made for a fantastic spread on a fried shrimp po boy sandwich. Which reminds me. This sauce is also great for dipping fried shrimp or oysters!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my copycat Popeye’s blackened Ranch dipping sauce.

Copycat Popeye's Delta Dipping Sauce
Print Pin
4 from 1 vote

Popeye’s Delta Dipping Sauce (Copycat Recipe)

Happiness is making a sauce for dipping chicken nuggets or fingers that can also be used in many, many other ways. This copycat Popeye’s Delta dipping sauce is exactly that.
Course Dipping Sauce
Cuisine American
Keyword copycat, dipping sauce
Prep Time 5 minutes
Cook Time 1 hour
Servings 1 cup
Calories 1394kcal

Equipment

Ingredients

Instructions

  • Whisk together all ingredients in a small bowl.
  • Cover and refrigerate for one hour.

Notes

Stir before using.

Nutrition

Calories: 1394kcal | Carbohydrates: 36g | Protein: 4g | Fat: 139g | Saturated Fat: 58g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 2258mg | Potassium: 581mg | Fiber: 5g | Sugar: 24g | Vitamin A: 935IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 2mg

Nutritional values are approximate.

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Italian Breadsticks

We’ve been trying to perfect our breadsticks approach for years. It’s sad to admit that. But something always went weird. No flavor. Over-baked. Whatever, something always just didn’t quite work out right. Ugh. Heck, they’re just breadsticks, I know! Well, no more. These Italian breadsticks are absolutely fantastic. We made them on our wood pizza oven, but you can make them just as easily and just as good in your oven. They’re light and fluffy, very tasty and perfect for dipping in warmed marinara sauce.

Italian Breadsticks

Store-Bought Dough For The Win

You can certainly go through the steps of making your own pizza dough when you make Italian breadsticks. We’ve discovered a frozen dough, Tiseo’s, at our local grocery store that is perfect for breadsticks. And pizza. You can’t beat the final product. It’s just great! Any decent store-bought dough will do. Just make sure you give it ample time to defrost if it is frozen.

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Also try my fried Mozzarella sticks.

Italian Breadsticks
Print Pin
5 from 1 vote

Italian Breadsticks

You can certainly go through the steps of making your own pizza dough when you make Italian breadsticks.
Course Bread
Cuisine American
Keyword breadsticks, Italian
Prep Time 13 hours 15 minutes
Cook Time 15 minutes
Servings 8
Calories 240kcal

Equipment

Ingredients

Instructions

  • Remove the dough from the freezer and place in the fridge overnight to thaw.
  • One hour before you plan on making the breadsticks remove the dough from the fridge and place on your countertop to come to room temperature.
  • Preheat your oven to 425 F.
  • Lightly flour a flat work surface, such as a countertop.
  • Lightly oil your pizza pan.
  • Sprinkle with cornmeal.
  • Remove the dough from its packaging and, using your palms or a rolling pin, form into a round that is roughly the size of your pizza pan. Try to not overwork the dough.
  • Transfer dough to the pan.
  • In a small pan over low heat, melt the butter.
  • Stir in the garlic powder and Italian seasoning.
  • Brush over the dough. Remember, edge-to-edge is our pledge so get it all around!
  • Cover the dough with the cheese, again getting it everywhere!
  • Bake the dough for 12-15 minutes or until golden brown and lightly crispy. If desired, turn the broiler on for 1 minute to further brown the top.
  • Remove from oven. Transfer to a cutting board and cut into sticks.
  • Serve with warmed marinara sauce for dipping.

Notes

Also great dunked in Ranch salad dressing!

Nutrition

Calories: 240kcal | Carbohydrates: 28g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 564mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

Nutritional values are approximate.

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Buffalo Shrimp

I have what can easily be described as an addiction to Buffalo wings and anything with Buffalo wing sauce in the ingredients. So it came as no surprise that I devoured these Buffalo shrimp. I made them on the grill, which was about as easy to do as possible, but you can also make them in the oven. The shrimp soak up the fantastic sauce in no time. I loved them, and definitely should’ve made more!

Buffalo Shrimp

Who Needs Wings?

I used a nice medium Buffalo wing sauce when I made these shrimp. I love the flavor of shrimp. And I didn’t want some mouth-blisteringly-hot sauce burying that great taste. I could easily see making a mix of medium and mild for appetizers for a get-together. The shrimp only take a few minutes to cook so you can satisfy a crowd in no time at all. Serving them with blue cheese or ranch dressing is optional, in my opinion. They’re great by themselves!

Oh, don’t forget that the oyster shells are super hot when taken off the grill. You might want to let your guests know to not handle them for at least a few minutes. They do cool off relatively quickly.

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Also try my spicy bacon-wrapped shrimp.

Buffalo Shrimp
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4 from 1 vote

Buffalo Shrimp

These spicy shrimp are sure to disappear in no time!
Course Appetizer
Cuisine American
Keyword grilled, oyster shells, shrimp
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 5kcal

Equipment

Ingredients

Instructions

  • Place the shrimp in a bowl.
  • Combine the spices and sprinkle over the shrimp. Toss to coat.
  • Place shrimp in the oyster shells. Add enough Buffalo sauce to almost fill the shells.
  • Cook the shrimp (see below). Warning: The sauce will be very hot as will the shells, so be careful handing them after they are cooked.
  • Serve with blue cheese dressing for dipping if desired.

In the oven

  • Bake at 350 F for 10 minutes or until the shrimp are no longer translucent and the sauce is hot and bubbly.

On the grill

  • Cook over medium heat for 10 minutes or until the shrimp are no longer translucent and the sauce is hot and bubbly.

Notes

Of course these shrimp are also great served with a little Ranch dressing!

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

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