GRACE MC CORMACK'S CAJUN SHRIMP

prep time:: 20 MIN WITH COOKING TIME
total time:: 8 HR AND 20 MIN. WITH CHILLING TIME INCLUDED

Approx. 10 people if figuring 1/2 lb each

THIS IS A RECIPE SALLY CHANDLER-MURPHY SENT TO ME FROM A DEAR FRIEND THAT HAS PASSED AWAY, AND WOW COULD SHE COOK AND BAKE!!! I CAN ASSURE YOU OF THAT, I ATE MANY OF HER DISHES!!! THANKS SAL

ingredients

5 LBS. OF SHRIMP
4 QTS. OF WATER WITH FRESH LEMON JUICE ADDED
2 CUPS VEGETABLE OIL
1/4 CUP OF HOT SAUCE
1 TABLESPOON MINCED GARLIC
1 1/2 TEAPOON SALT
1 1/2 TEASPOON OLD BAY SEAFOOD SEASONING
1 1/2 TEASPOON DRIED BASIL
1 1/2 TEASPOON DRIED THYME
1 1/2 TEASPOON DRIED PARSLEY
1 TABLESPOON OLIVE OIL

directions

1
BRING WATER AND LEMON JUICE TO A BOIL AND BOIL SHRIMP 3-5 MINUTES.DRAIN AND RINSE OFF SHRIMP IN COLD WATER. PEEL AND DEVEIN SHRIMP AND PLACE IN LARGE BOWL.
2
WHISK TOGETHER ALL OTHER INGREDIENTS TOGETHER,POUR OVER SHRIMP AND TOSS.
3
CHILL 8 HOURS,DRAIN AND SERVE.
4
* YOU CAN ALSO USE WITH COOKED FROZEN SHRIMP, JUST BE SURE TO THAW AND DRAIN ON PAPER TOWEL BEFORE MARINATING.

Source: GRACE MC CORMACK