Spicy Marinated Shrimps Recipe
Ingredients
| Shrimp | 3 Pound, unpeeled | |
| Shrimp crab package | 1 | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 1 1/4 Cup (16 tbs) | |
| Catsap - 1/3 cup | ||
| Vinegar | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Sugar | 2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Dry mustard | 1 1/2 Teaspoon | |
| Pepper | 1 1/2 Teaspoon | |
| Hot Sauce | 1/8 Teaspoon | |
| Onion | 1 Large, sliced | |
| Bay leaves | 4 | |
| Fresh Parsley Sprigs | ||
Directions
MAKING
1) Follow the instructions given on the pack to make the crab and shrimp boil
2) While making the crab and prawn add in a teaspoon of salt
3) Once cooked, drain the crab and prawn into a colander and allow to cool
4) Peel and devein the shrimps using a knife
5) Into a blender, add in the oil, vinegar, garlic, sugar, Worcestershire sauce, dry mustard, pepper and hot sauce,
6) Into a bowl, place half the quantity of shrimps, onion and the bay leaves and pour in half the marinade
7) Repeat the layers of shrimp and the marinade till completed
8) Cling wrap the bowl and place in the refrigerator for two whole days
9) Into a 6 cup ring mould filled with water, arrange in the sea shells into the bottom and place in the freezer overnight
10) Onto a serving platter, unmold the ice ring and using a slotted spoon fill the ice ring with the shrimp filling
SERVING
11) Serve the shrimp ring garnished with parsley immediately
1) Follow the instructions given on the pack to make the crab and shrimp boil
2) While making the crab and prawn add in a teaspoon of salt
3) Once cooked, drain the crab and prawn into a colander and allow to cool
4) Peel and devein the shrimps using a knife
5) Into a blender, add in the oil, vinegar, garlic, sugar, Worcestershire sauce, dry mustard, pepper and hot sauce,
6) Into a bowl, place half the quantity of shrimps, onion and the bay leaves and pour in half the marinade
7) Repeat the layers of shrimp and the marinade till completed
8) Cling wrap the bowl and place in the refrigerator for two whole days
9) Into a 6 cup ring mould filled with water, arrange in the sea shells into the bottom and place in the freezer overnight
10) Onto a serving platter, unmold the ice ring and using a slotted spoon fill the ice ring with the shrimp filling
SERVING
11) Serve the shrimp ring garnished with parsley immediately
Chef
