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Bar-B-Que
Cajun Shrimp
BOIL & PEEL YOUR OWN
SHRIMP, AT IT’S BEST.
1 pint vinegar
1½ gallons of water
1/4 cup
Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1/4 cup
Satan's Breath® Cajun Blend
2 T. salt
1 jar French's Honey mustard
5 lbs. shrimp, (heads on)
1/2 cup minced garlic
1/4 cup olive oil
1 6oz. bottle of SHO-NUFF hot sauce
Place the water and vinegar in a 10-gt. pot and bring to a
boil. Now add all above spices to pot. Stir
to insure a good blend. Whisk if necessary, no lumps.
When water comes to a rolling boil, put in the shrimp.
(The boil will die, especially if the shrimp are frozen.
I thaw mine in the cooking water. It’s safer, no
spoilage.) Bring the water & shrimp back to a
boil. Turn off heat and let shrimp sit in the hot water
for 20 minutes. The hot water will finish the cooking
and give the shrimp a chance to take up the seasoning.
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