Grilled Shrimp Catonsville (From Griot's Cookbook) |
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Prep Time: 27 Minutes Cook Time: 20 Minutes |
Ready In: 47 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Season prepared shrimp with seasoned salt and pepper; let set at room temperature for 1 hour.
2. Combine all other ingredients; blend and set over low heat for 30 minutes.
3. Remove from heat and let thicken and cook. Place shrimp in a shallow pan; cover with the cooled sauce and refrigerate overnight.
4. 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.
5. Serve immediately.
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