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I want to marinate 3 pounds of shrimp for tomorrow night in a mixture of hot sauce and BBQ sauce. Can I put the shrimp in the marinaide tonight? Or do you think it would break down the shrimp? The shells will be left on.
VeraBlue said:The vinegar in the hot sauce will have cooked your shrimp by then.
VeraBlue said:Are you dead set on those ingredients for the marinade? It sounds like you are interested in a bbq shrimp dish. New Orleans is famous for it's barbecued shrimp, but there is no barbecue sauce in it. .
Andy M. said:They're available frozen as well. Most shrimp (over 95%) sold in the US has been frozen. Unless you live near a shrimp fishng center, the odds of getting fresh shrimp are very low.
There's no acid in your marinade, Marmalady, that's why it doesn't turn the shrump to mush.marmalady said:I've had this recipe for over 25 years - gasp!, lol - from a friend of mine; there's no vinegar in it, but it sure is good! When I've marinated it for less than 24 hours, it just doesn't taste the same!
PEGGY'S MARINATED SHRIMP
2 lbs. shrimp *
2/3 cup oil
1T salt
4T ketchup
2 tsp. paprika
6 cloves minced garlic
1 ½ tsp. cayenne (more or less to your taste.
Blend together, add shrimp, marinate overnight. Place on shallow baking pan, bake at 450 10 minutes.
* You can shell the shrimp or not - depending on what kind of party you're having!
ChefJune said:There's no acid in your marinade, Marmalady, that's why it doesn't turn the shrump to mush.