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Louisiana Bbq'D Shrimp

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Submitted by dlf

YIELD

6 servings

PREP

20 min

COOK

2 hrs

READY

1

Ingredients

2 473
CUPS ML KETCHUP
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
1 237
CUP ML WATER
1 ½ 23
TABLESPOONS ML WORCESTERSHIRE SAUCE
½ 118
½ 2.5
TEASPOON ML BASIL
ground *
¾ 177
CUP ML SUGAR
2 2
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML ONIONS
minced
1 15
TABLESPOON ML BACON DRIPPINGS
½ 118
CUP ML CELERY
diced
5 2.3
POUNDS KG SHRIMP
deveined
½ 2.5
TEASPOON ML OREGANO
ground
½ 2.5
TEASPOON ML CINNAMON
¼ 59
CUP ML PARSLEY LEAVES
minced
1 1
X X SALT
to taste *
1 1
EACH EACH LEMON JUICE
and rind of one lemon

Directions

Combine all ingredients except shrimp.

Cook, stirring frequently 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 barbecuing skewers.

Barbecue, 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 584g (20.6 oz)
Amount per Serving
Calories 587 10% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 740mg 247%
Sodium 1795mg 75%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 162g
Vitamin A 37% Vitamin C 50%
Calcium 19% Iron 71%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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