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Louisiana BBQ'd Shrimp

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Ketchup

  2. 1 cup 237ml Water

  3. 1/2 cup 118ml Cider vinegar

  4. 3/4 cup 148g / 5 1/5oz Sugar

  5. 2 Garlic - cloves, minced

  6. 1/2 cup 31g / 1.1oz Onion - minced

  7. 1/2 cup 55g / 1.9oz Celery - diced

  8. 1/4 cup 23g / 0.8oz Parsley - minced

  9. 1 Juice and rind of

  10. 1 lemon

  11. 1/4 teaspoon 1 1/3ml Hot pepper sauce

  12. 1 1/2 tablespoons 22ml Worcestershire sauce

  13. 1/2 teaspoon 2 1/2ml Basil - ground

  14. 1/2 teaspoon 2 1/2ml Oregano - ground

  15. 1/2 teaspoon 2 1/2ml Cinnamon

  16. 1 tablespoon 15ml Bacon fat

  17. 5 lbs 2270g / 80oz Shrimp - peeled and deveined

  18. Salt to taste

Instructions Jump to Ingredients ↑

  1. Combine all except shrimp. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbequing skewers. Barbeque, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook!!! Overcooked shrimp are tough and chewy.

  2. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996.

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