Louisiana Barbecued Shrimp2013-01-06
- 2 cups ketchup
- 1 cup water
- 1/2 cup cider vinegar
- 3/4 cup granulated sugar
- 2 garlic cloves, minced
- 1/2 cup minced onion
- 1/2 cup diced celery
- 1/4 cup minced parsley
- Juice and zest of 1 lemon
- 1/4 teaspoon hot pepper sauce
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon ground basil
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cinnamon
- 1 tablespoon bacon fat
- 5 pounds shrimp, peeled and deveined
- Salt to taste
Combine all ingredients except shrimp.
Cook, stirring frequently, for 35 to 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 skewers.
Grill, 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.
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