Grilled Shrimp Catonsville (From Griot's Cookbook) Recipe

Name: Grilled Shrimp Catonsville (From Griot's Cookbook)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 -20 large shrimp, dehulled, deveined and drained; ½ cup onion, finely diced; 1 cup catsup; 2 tablespoons brown sugar; ½ teaspoon salt; ¼ cup malted vinegar; ½ tablespoon dry mustard; ¼ cup fresh lemon juice; ¼ cup Worcestershire sauce; ¼ cup green pepper, chopped; seasoning salt; seasoned pepper

Servings: persons

16 -20 large shrimp, dehulled, deveined and drained
½ cup onion, finely diced
1 cup catsup
2 tablespoons brown sugar
½ teaspoon salt
¼ cup malted vinegar
½ tablespoon dry mustard
¼ cup fresh lemon juice
¼ cup Worcestershire sauce
¼ cup green pepper, chopped
seasoning salt
seasoned pepper

1
Season prepared shrimp with seasoned salt and pepper; let set at room temperature for 1 hour.
2
Combine all other ingredients; blend and set over low heat for 30 minutes.
3
Remove from heat and let thicken and cook.
4
Place shrimp in a shallow pan; cover with the cooled sauce and refrigerate overnight.
5
Set out at room temperature 2 hours prior to cooking.
6
Grill shrimp over very HOT charcoal fire until done; turn and coat frequently with sauce while cooking.
7
Serve immediately.

461

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 -20 large shrimp, dehulled, deveined and drained, ½ cup onion, finely diced, 1 cup catsup, 2 tablespoons brown sugar, and more.

Yes, Grilled Shrimp Catonsville (From Griot's Cookbook) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp Catonsville (From Griot's Cookbook)

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