Mexican-Grilled Shrimp With Smoky Sweet Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe is from Southern Living magazine. Sounds so delicious. Ingredients:
2 lbs large raw shrimp, unpeeled |
20 skewers (12-inch each, if using wooden skewers, soak in water 1 hour to prevent burning) |
1/2 cup dark brown sugar, firmly packed |
6 garlic cloves, pressed |
1 chipotle chile in adobo, minced |
1 tablespoon adobo sauce |
2 tablespoons rum |
2 tablespoons water |
1/4 teaspoon salt |
1 tablespoon tamarind paste |
1 tablespoon olive oil |
1 cup fat-free low-sodium chicken broth |
1/2 cup mango, slices (refrigerated and chopped) |
1/4 cup fresh cilantro, loosely packed and chopped |
2 teaspoons adobo sauce |
3/4 teaspoon salt |
1/2 cup whipping cream |
2 1/2 tablespoons butter |
Directions:
1. Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer; set aside.
2. Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.
3. Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat for 4-6 minutes or until shrimp turn pink, turning once and basting with tamarind glaze. Serve with Smoky Sweet sauce.
4. To prepare Smoky Sweet sauce: Process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat and whisk in butter until melted.
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