Japanese Shrimp: Grand Prix Gourmet
Author: Reiko Takeda
Recipe type: Entree
- 1½ lbs shrimp, shelled and cleaned
- 2 cups salad oil
- 1 medium onion, grated
- 1 clove garlic, chopped
- Pinch of oregano, basil and ground cloves
- ½ teaspoon celery seed
- ½ teaspoon chili powder
- ½ teaspoon salt (I omit this)
- For the sauce - 1½ cups chili sauce
- ½ cup tomato juice
- ½ teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- Dash tabasco
- 1 clove garlic
- 1 - 3 cups white wine (or water)
- 1 tablespoon lemon juice
- 1 bayleaf
- 1 clove
- Shake the sauce ingredients together in a jar.
- Cover and refrigerate.
- Place the shrimp in a bowl and mix in the remaining ingredients.
- Allow to marinate for at least two hours.
- Place the shrimp on a hot charcoal grill for five to eight minutes.
- Baste from time to time with the sauce.
- Serve with boiled rice or noodles.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/japanese-shrimp/
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