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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