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Ingredients
- 1 1/2 pound(s) Shrimp
- 1-2 teaspoon(s) Cayenne pepper
- 1 cup Clam juice
- 2 teaspoon(s) Paprika
- 1/2 cup Butter
- 2 teaspoon(s) Thyme, dried
- 6 cloves Garlic, minced
- 2 teaspoon(s) Oregano, dried
- 4 Scalllion(s), minced
- 1 1/2 teaspoon(s) Salt
- 1-2 tablespoon(s) Tabasco
- 1 teaspoon Black pepper, coarsely ground
- 1 tablespoon Worcestershire sauce
- 1/2 cup Corn syrup, dark
- 2 Bay leaf(s)
- 1/4 cup Molasses
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Recipe Info
Category : Seafood
Rating : 0
Contributor : marc
Print Recipe
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Directions
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.
If grilling, brush with marinade.
Boil remaining marinade to reduce a bit and serve with shrimp.
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