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Louisiana Grilled 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, Magnesium, 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.

  2. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on skewers.

  3. Prepare the grill and allow briquettes to burn down to a gray ash.

  4. Grill shrimp, basting every minute with left over sauce.

  5. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white.

  6. Do not overcook as overcooked shrimp are tough and chewy.

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