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-> [Barbecue, Creole & Cajun, Louisiana, North American, Seafood, Shrimp, Southern] -> [Louisiana bbq'd shrimp Recipe] |
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Louisiana bbq'd shrimp
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| Artist: |
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| Categories: |
Barbecue, Creole & Cajun, Louisiana, North American, Seafood, Shrimp, Southern |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Ketchup | | 1
| cup | Water | | 1/2
| cup | Cider Vinegar | | 3/4
| cup | Sugar | | 2
| each | Garlic, cloves, minced | | 1/2
| cup | Onion, minced | | 1/2
| cup | Celery, diced | | 1/4
| cup | Parsley, minced | | 1
| each | Juice & rind of 1 Lemon | | 1/4
| tsp | Hot pepper sauce | | 1 1/2
| tbsp | Worcestershire sauce | | 1/2
| tsp | Basil, ground | | 1/2
| tsp | Oregano, ground | | 1/2
| tsp | Cinnamon | | 1
| tbsp | Bacon fat | | 5
| lbs | Shrimp, peeled and deveined | | | Salt to taste |
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Procedures:
| 1 | Combine all except shrimp. | | 2 | Cook, stirring frequently 35-50 minutes. | | 3 | Allow to cool. | | 4 | Refrigerate sauce 1 week to allow flavors to truly blend. | | 5 | Marinate shrimp in sauce a minimum of 1 hour. | | 6 | Arrange shrimp on barbequing skewers. | | 7 | Barbeque, basting every minute with left over sauce. | | 8 | Should be done in about 5 minutes. | | 9 | Shrimp are done when the flesh turns from pink to white. | | 10 | Do not overcook!!! overcooked shrimp are tough and chewy |
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