Discover and save creative ideas

    More to explore:



    • Le'Saric Gourmet Caramels

      Becker BBQ Shrimp recipe

    • Stephanie Nickell

      seafood Archives - Budget Bytes

    • Shaunna

      Dinner tonight

    • Alison Charming

      Becker BBQ Shrimp -- for when shrimp is on sale for $5 or less per pound. 2 cups long grain rice $0.60 1 lb. 31/40 count raw shrimp $5.99 4 Tbsp butter $0.20 4 cloves garlic, minced $0.24 2 tsp dried rosemary $0.05 1 tsp dried oregano $0.05 1 tsp crushed red pepper flakes $0.05 1 tsp paprika $0.05 1 tsp whole peppercorns $0.05 1 tsp salt $0.05 ½ cup chicken broth $0.23 ½ cup beer $0.42

    • Alexandra Eckert

      Becker BBQ Shrimp - Budget Bytes

    More from this board


    Orzo Salad from

    Orzo Salad from

    Nice. The rosemary added a great smoky flavor to the shrimp. I left the tails on, which made it annoying for eating but I think added some flavor to the meat.

    Soy-Marinated Grilled Pork Tenderloin with brown sugar , garlic, and cumin.

    Just OK. Also the recipe lies by counting only the baking time as prep time. I had to boil my potatoes for 1/2 hour first.

    Beef kabobs with pineapple-prickly pear relish

    Tourtière. We're having a Québécoise friend over for some taste of the old country.

    Puerto Rican pernil

    Red Mole Sauce from the Joy of Cooking. I combined it with shredded poached chicken breast and served it over rice. Pretty good. I used Guajillo chiles instead of Ancho (because that was what was at hand). I'm sure Ancho would have been better.

    Becker Barbecue Shrimp. Pretty good, although the spices could have been ground more finely.

    with steak, naturally. I would say I did this "More or less" successfully. The browning comes from enough butter and beef broth. The problem is getting it to stick together in that nice mound. I think you really need to mash it down.

    This is a great recipe and it worked like a charm for me.

    Happy Valentine's Day to my sweetheart.

    Pecan crusted mahi-mahi

    Recipe from April 2012 Cook's Illustrated