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    Creole Barbecue Shrimp


    Source of Recipe


    Angelique Our Kitchen Table

    List of Ingredients





    2 tbsp. Canola oil
    1/2 cup chopped onion
    3-4 cloves chopped garlic
    dash salt
    3/4 cup catsup
    2 tbsp. each brown sugar, Worcestershire® sauce, water
    1 tbsp Creole seasoning
    24 jumbo shrimp, peeled and deveined, tails
    left on
    1 lemon, cut into wedges
    Directions
    In a medium saucepan, heat canola oil over medium
    heat. Add onion and garlic and a dash of salt; cook about 2
    minutes. Add catsup, brown sugar, Worcestershire® sauce, Creole
    seasoning and water. Stir well and bring to a simmer.
    Cook for about 5 minutes; cool to room
    temperature. Place shrimp in a large non-reactive bowl; pour 1/2
    cooled sauce over. Toss to coat. Refrigerate for 1 - 2 hours.
    Heat grill. Grill shrimp, about 5 minutes per
    side, until done. Place on a platter and pour remaining heated sauce
    over; garnish with lemon wedges


    Recipe



    ........sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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