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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Shrimp Recipe

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This recipe for Caramel Shrimp is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. bag puffed corn
2 sticks butter
1 cup brown sugar
1/2 cup white karo syrup
1 Tablespoon baking soda
Directions:
Directions:
Put the puffed corn in a greased roaster
Put all other ingredients in a saucepan and bring to a boil
Boil for 3 minutes
Add the baking soda and beat like hell - it gets foamy and immediately dump over the puffed corn
Stir and bake at 275º for 45 minutes, stirring every 15 minutes
Pour onto cookie sheets in a single layer to cool and break apart
Personal Notes:
Personal Notes:
One of Wade's favorites. He called it caramel shrimp the first time I made it because of the puffed corn shape. Each one looks like a shrimp.

 

 

 

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