Stogie's Gulf Coast Shrimp

Copied this recipe from a recent post in this forum by Stogie, wanted to put a copy here in the Recipes.

Gulf Coast Shrimp

• 1 1/2 pound(s) Shrimp
  
  
• 1 cup Clam juice
  
  
• 1/2 cup Butter
  
  
• 6 cloves Garlic, minced
  
  
• 4 Scalllion(s), minced
  
  
• 1-2 tablespoon(s) Tabasco
  
  
• 1 tablespoon Worcestershire sauce
  
  
• 2 Bay leaf(s)
  
  
• 1-2 teaspoon(s) Cayenne pepper
  
  
• 2 teaspoon(s) Paprika
  
  
• 2 teaspoon(s) Thyme, dried
  
  
• 2 teaspoon(s) Oregano, dried
  
  
• 1 1/2 teaspoon(s) Salt
  
  
• 1 teaspoon Black pepper, coarsely ground
  
  
• 1/2 cup Corn syrup, dark
  
  
• 1/4 cup Molasses
  
  

PREPARATION:
When shelling shrimp, KEEP the shells.

Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.

Strain this broth and add everything else.

Bring to boil and cook, uncovered, till thick, about 10 minutes.

Cool to room temp and add shrimp.

For Smoking them:
Forum Member Tom suggests:

quote:

Set the cooker at 200� with an oz. of mesquite or hickory,place shrimp in a single layer in a shallow pan and cook 20 mins.

Check cooker and they may need another 10 mins...Don't overcook.