Ingredients
2 carrots, sliced into large-sized pieces
2 stalks celery, sliced into large-sized pieces
1/2 pounds mushrooms, sliced into large-sized pieces
1 onion, halved and sliced
1-1/2 pounds raw, unpeeled shrimp
6 tablespoons butter
3 tablespoons olive oil
3 tablespoons bottled chili sauce
1-1/2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, peeled and minced
1 teaspoon minced parsley
3/4 teaspoons liquid smoke
1/2 teaspoons dried oregano
1/2 teaspoons paprika
1/2 teaspoons dried thyme
1/2 teaspoons hot pepper sauce
1/2 teaspoons salt
1/4 teaspoons black pepper
cayenne pepper to taste
Preparation
Rinse shrimp in cold water and pat dry; set aside. Saute or steam carrots, celery, mushrooms, and onion until tender; set aside and keep warm. Place butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, thyme, hot pepper sauce, salt, pepper, and cayenne in a large skillet. Bring mixture to a simmer, simmer 5 minutes, stirring occasionally. Add shrimp. Turn heat to high and cook, stirring often, until shrimp just curl and turn pink, 5 to 10 minutes (do not overcook or shrimp will be tough). Add steamed vegetables. Serve immediately with steamed white rice or seasoned rice.
