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Memphis Barbecue Shrimp Chili


This makes a soupy, saucy chili. Serve on white rice to absorb the gravy or with chunks of French bread for dipping.



  1. Peel and clean the shrimp.
  2. Melt the butter and oil in a large, heavy skillet. Add the garlic and sauté until soft.
  3. Add the shrimp and cook until pink.
  4. Add the barbecue, Worcestershire, and hot sauces, the liquid smoke, red pepper flakes, salt, black pepper and chili powder. Simmer 10 minutes.
  5. Add the parsley and lemon slices. Simmer 5 to 7 minutes longer.

Source: Chili Nation by Jane and Michael Stern


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