New Orleans-Style Barbecued Shrimp with Cane-Syrup Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice. Ingredients:
48 extra-large shrimp, peeled and deveined (about 3 pounds) |
1 cup water |
1/2 cup sliced green onions |
1/2 cup golden cane syrup (such as lyle's golden syrup) |
2 tablespoons butter or stick margarine |
1 tablespoon hot sauce |
1 tablespoon worcestershire sauce |
2 teaspoons paprika |
2 teaspoons dried thyme |
2 teaspoons dried oregano |
1 to 2 teaspoons ground red pepper |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
6 garlic cloves, minced |
2 bay leaves |
cooking spray |
Directions:
1. Peel shrimp, reserving shells; cover and chill shrimp. Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells.
2. Combine reserved broth, onions, and next 12 ingredients (onions through bay leaves) in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.
3. Prepare grill.
4. Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
5. Thread 6 shrimp onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once. Serve with reserved marinade, if desired.
6. Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.
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