LEA & PERRINS CHILLED SHRIMP
another white wine worcestershire sauce (now called chicken marinade) we need more recipes using this stuff It is great!
Provided by Shawn C
Categories < 4 Hours
Time 1h6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shell,devien and rinse shrimp, leaving tails intact.
- In a medium saucepan, combine shrimp and Lea & Perrins White Wine Worcestershire Sauce; bring to a boil.
- Reduce heat and simmer until shrimp turn pink, 3-4 minutes.
- Stir in remaining ingredients and chill.
- Drain and serve as a chilled appetizer or salad topper, sprinkled with fresh herbs.
Nutrition Facts : Calories 239.9, Fat 15.5, SaturatedFat 2.2, Cholesterol 172.8, Sodium 168.6, Carbohydrate 1, Protein 23.1
WESTERN POT ROAST
This mouthwatering recipe comes from the archives of the Lea and Perrins Worcestershire Sauce test kitchens. I usually toss some potato and carrot chunks in with the roast for the last hour, or so, of cooking. You can add 1/2 to 1 cup of water or beef broth if there isn't enough saucy liquid for the veggies to cook in.
Provided by Mercy
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using a large heavy pot, brown the roast on all sides in hot oil.
- Add the onion and cook until golden.
- Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.
- Simmer, covered, for about three hours, until the meat is tender.
Nutrition Facts : Calories 435.7, Fat 18.6, SaturatedFat 6.6, Cholesterol 149.7, Sodium 1519.4, Carbohydrate 20, Fiber 0.6, Sugar 15.9, Protein 48.9
LEA & PERRINS MARINADE
Found on the back of a bottle of Lea & Perrins Worcerstershire Sauce. Great for steaks or any grilled meat. Note: you can replace the olive oil with vegetable oil if you like.
Provided by Epi Curious
Categories Steak
Time 5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.
Nutrition Facts : Calories 112.5, Fat 10.1, SaturatedFat 1.4, Sodium 482.4, Carbohydrate 6.7, Sugar 3.5
LEA & PERRINS MEATLOAF
Make and share this Lea & Perrins Meatloaf recipe from Food.com.
Provided by KathyP53
Categories Meatloaf
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients.
- In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
- Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
PERFECT GRILLED SHRIMP
Make and share this Perfect Grilled Shrimp recipe from Food.com.
Provided by GinnyP
Categories Free Of...
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan.
- Remove from heat and add Worcestershire sauce, lemon juice, green onions, garlic, pepper, salt, and hot sauce.
- Mix until well blended; let cool.
- Pour over shrimp in a glass baking dish; cover and marinate for one hour.
- Drain, reserving marinade.
- Grill shrimp, basting with marinade.
Nutrition Facts : Calories 676.2, Fat 49.1, SaturatedFat 29.5, Cholesterol 480.1, Sodium 4299.4, Carbohydrate 19.8, Fiber 1.2, Sugar 7, Protein 40.2
AUTHENTIC NEW ORLEANS BBQ SHRIMP
BBQ Shrimp was born at Pascal's Manale restauruant on Napoleon Ave in New Orleans. There are as many versions of this famously delicious as there are revelers during Mardi Gras. Not to be confused with traditional BBQ, true New Orleans BBQ Shrimp is a simple combination of spices, lemon, Lea & Perrins Worcestershire sauce, and...
Provided by Donna Graffagnino
Categories Seafood
Time 15m
Number Of Ingredients 11
Steps:
- 1. In a large heavy skillet, preferably cast iron, combine shrimp, lemon juice, garlic, lemon juice, black peppers, Creole seasoning, worcestershire sauce, and bay leaves; cook over medium high heat until shrimp turn pink, about 1-2 minutes on each side.
- 2. Reduce heat to medium and start adding butter, a few cubes at a time, stirring or shaking pan vigorously constantly.
- 3. When butter melts then add a few more cubes - continue until all butter is incorporated. Don't add the butter all at once, it won't emulsify into the sauce.
- 4. Remove skillet from heat. Place 4-5 shrimp into a bowl (for appetizer), 8-10 (for entree), and pour sauce over the shrimp. Serve with lots of French Bread and a wet hand towel.
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