Smoked barbecued shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Unpeeled headed shrimp |
| ½ | pounds | Butter |
| ½ | pounds | Margarine |
| 4 | tablespoons | Coarse black pepper |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Soy sauce |
| ¼ | teaspoon | Cayenne |
| 1 | medium | Chopped green pepper |
| 2 | cups | Chopped celery |
| 1 | cup | Chopped onion |
| 2 | teaspoons | Fresh minced garlic |
| 7/16 | cup | Fresh lemon juice |
Directions
Put shrimp into large roasting pan, about 12 x 18 x 3. Sprinkle coarse or cracked black ground pepper over shrimp, add chopped vegetables. Melt butter and margarine, add lemon juice, cayenne, worcestershire sauce and soy sauce to butter margarine mixture, then drizzle this combined mixture over shrimp.
Bake in hot oven, 500 degrees, for 10 minutes, stirring 2-3 times.
Remove shrimp from oven and let cool; then refrigerate to marinate for 6-12 hours. 30 minutes before serving, place baking pan in medium hot, 350 degree, charcoal smoker grill for about 20 minutes, stirring every 4-5 minutes. Top should be closed on grill to enhance the flavor. The actual time of smoking will vary slightly depending on the size of the shrimp, they shouldn't become mushy.
Source: File/Fred's Cook Book