Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Louisiana Barbecued Shrimp
Servings: 10
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.
