BBQ shrimp with toasted garlic bread from Cooking My Way Back Home: Recipes to Pass Around the Table from San Francisco's Town Hall, Anchor & Hope, and Salt House by Mitchell Rosenthal and Jon Pult

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 04, 2018

    Rich and velvety sauce so buttery good that once every few months eating like this seems ok. Glad I made this because unless you make this yourself, you have no idea how much butter goes into this recipe. After this, I need to eat very healthy for a few weeks. But, this sauce is worth every spoonful. Added a half tsp sugar. Loved the use of toasted bread to soak up all the sauce. A repeat every 6 months for us. Easy recipe to make and whisking tablespoon of butter at a time is a key to making the sauce so smooth and slightly thickened. Photo added.

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