Louisiana Grilled Shrimp Recipe - Cooking Index
Louisiana Grilled Shrimp Recipe - Cooking Index
| 2 cups | 474ml | Ketchup |
| 1 cup | 237ml | Water |
| 1/2 cup | 118ml | Cider vinegar |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 | Garlic - cloves, minced | |
| 1/2 cup | 31g / 1.1oz | Onion - minced |
| 1/2 cup | 55g / 1.9oz | Celery - diced |
| 1/4 cup | 23g / 0.8oz | Parsley - minced |
| 1 | Juice and rind of 1 lemon | |
| 1/4 teaspoon | 1.3ml | Hot pepper sauce |
| 1 1/2 tablespoons | 22ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Basil - ground |
| 1/2 teaspoon | 2.5ml | Oregano - ground |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1 tablespoon | 15ml | Bacon fat |
| 5 lbs | 2270g / 80oz | Shrimp - peeled and deveined |
| Salt to taste |
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 skewers.
Prepare the grill and allow briquettes to burn down to a gray ash.
Grill shrimp, 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 as overcooked shrimp are tough and chewy.
Source:
Mrs. Ralph C. Dusic, Jr.
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