Prep 27 hrs 30 mins
Cook 20 mins
Today's recipe needs a note or two...or three -- ok whatever. First off, this is one of the times I'll say "ok" to light brown sugar. I still insist dark is better, but either one will do. Second, NO LEMON JUICE FROM A PLASTIC LEMON. Take the time to squeeze real ones. You'll be much happier with the results. Third, if you don't have malted vinegar (actually I confess I have no idea what malted vinegar is) use cider vinegar. Fourth, don't be afraid to use a good quality thawed frozen shrimp if you're in a rush. Lastly, don't worry about grilling over charcoal. This works well even on a frying pan that has grill grooves in it or on an electric grill. I've attached a few photo examples for you. The recipe works FANTASTIC on one of the George Foreman-type grills, too. This recipe is from page 77 of The Griot's Cookbook. See my recipe #rz.97676 for details on this historic book.
- 16 -20 large shrimp, dehulled, deveined and drained
- 1⁄2 cup onion, finely diced
- 1 cup catsup
- 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup malted vinegar
- 1⁄2 tablespoon dry mustard
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup green pepper, chopped
- seasoning salt
- seasoned pepper
- Season prepared shrimp with seasoned salt and pepper; let set at room temperature for 1 hour.
- Combine all other ingredients; blend and set over low heat for 30 minutes.
- Remove from heat and let thicken and cook. Place shrimp in a shallow pan; cover with the cooled sauce and refrigerate overnight.
- Set out at room temperature 2 hours prior to cooking. Grill shrimp over very HOT charcoal fire until done; turn and coat frequently with sauce while cooking.
- Serve immediately.