Texas Shrimp Recipe
If you have frozen or fresh shrimp in stock, do give this Texas shrimp a try. This shrimp recipe is not that spicy, however you can make it spicy or not spicy as per your choice.
Ingredients
| Frozen shrimp | 1 pound | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Cider vinegar | 3 Tablespoon | |
| Onions | 2 Medium, sliced | |
| Celery seeds | 2 Teaspoon | |
| Bay leaves | 3 | |
| Salt | 1 1/2 Teaspoon | |
| Bottled barbecue sauce | 1/3 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon |
Directions
If using frozen shrimp, let thaw.
Shell and devein shrimp.
Cook in a large pot of boiling water, just until shrimp turn pink, do not overcook.
Drain.
In a shallow container, make alternate layers of shrimp and onion, putting a bay leaf in each onion layer.
In a medium saucepan, combine barbecue sauce, oil, vinegar, celery seeds, salt, dry mustard and pepper, mix well.
Heat to boiling.
Pour over shrimp and onion mixture.
Let cool.
Refrigerate, covered, 24 hours.
Drain and discard marinade before serving shrimp.
Shell and devein shrimp.
Cook in a large pot of boiling water, just until shrimp turn pink, do not overcook.
Drain.
In a shallow container, make alternate layers of shrimp and onion, putting a bay leaf in each onion layer.
In a medium saucepan, combine barbecue sauce, oil, vinegar, celery seeds, salt, dry mustard and pepper, mix well.
Heat to boiling.
Pour over shrimp and onion mixture.
Let cool.
Refrigerate, covered, 24 hours.
Drain and discard marinade before serving shrimp.
Chef
