Main Dishes, Seafood

Gulf Coast Shrimp

  • 1 1/2 pounds Shrimp
  • 1 cup Clam juice
  • 1/2 cup Butter
  • 6 cloves Garlic, minced
  • 4 Scalllions, minced
  • 1-2 tablespoons Tabasco
  • 1 tablespoon Worcestershire sauce
  • 2 Bay leafs
  • 1-2 teaspoons Cayenne pepper
  • 2 teaspoons Paprika
  • 2 teaspoons Thyme, dried
  • 2 teaspoons Oregano, dried
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Black pepper, coarsely ground
  • 1/2 cup Corn syrup, dark
  • 1/4 cup Molasses

    • When shelling shrimp, KEEP the shells.

    Combine those and the clam juice and bring to boil, then let simmer, uncovered,for 15 minutes.

    Strain this broth and add everything else.

    Bring to boil and cook, uncovered, till thick, about 10 minutes.

    Cool to room temp and add shrimp.

    Refrigerate for 2-4 hours.

    Grill shrimp or cook in oven in the marinade.

    Ifgrilling, brush with marinade.

    Boil remaining marinade to reduce a bit and serve with shrimp.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!