Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Louisiana barbecued shrimp
Date: April 2, 2008
Servings: 10
2 normal cups ketchup
1 normal cup good water
1/2 normal cup cider vinegar
3/4 normal cup granulated sugar
2 garlic cloves, minced
1/2 normal cup minced onion
1/2 normal cup diced celery
1/4 normal 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.