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Gulf Coast Shrimp |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Gulf Coast Shrimp recipe on the web!!U.S.A. Advance Preparation: 2 to 4 hours for marinating the shrimp Cane Syrup: can be found in stores specializing in Southern products or by mail-order; one popular brand is Steen's. If you can't find it, you can always substitute dark corn syrup, such as Karo. Hot, sweet, and smoky are these Gulf Coast Shrimp, which have jumped from the proverbial frying pan to the fire, since traditionally the shrimp would be sautéed, not grilled. Put tradition aside for these-they’re great! _ 1/2 lb shrimp, jumbo, peeled and deveined, shells reserved _ c bottled clam broth, chicken broth, or water _ tbs butter, unsalted (1 stick) _ clove garlic, minced _ scallion, both white and green parts, trimmed and finely chopped _ to 2 tbs hot sauce, such as Tabasco or other Louisiana-style hot sauce _ tbs worcestershire sauce _ bay leaves _ tsp cayenne pepper _ tsp paprika, sweet _ tsp thyme, dried _ tsp oregano, dried _ 1/2 tsp salt _ tsp black pepper, freshly ground ___ c dark cane syrup (see note) 1. Combine the shrimp shells and clam broth in a medium-size saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly reduced and well flavored (the shrimp shells will turn orange), 10 to 15 minutes. Strain the broth into another medium-size saucepan; you should have about 3/4 cup. 2. To the shrimp broth add the butter, garlic, scallions, Tabasco, Worcestershire sauce, bay leaves, cayenne, paprika, thyme, oregano, salt, black pepper, and syrup. Bring to a boil over medium heat and cook, uncovered, until thick, syrupy, and richly flavored, about 10 minutes. Remove from the heat and let cool to room temperature. 3. Meanwhile, rinse the shrimp under cold running water, then drain and blot dry with paper towels. 4. Add the shrimp to the cooled marinade in the saucepan and toss to coat. Cover and let marinate, in the refrigerator, for 2 to 4 hours. 5. Preheat the grill to high. 6. When ready to cook, oil the grill grate. Remove the shrimp from the marinade, reserving the marinade. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with 2 to 3 tablespoons of the reserved marinade while cooking. 7. Transfer the shrimp to a serving platter. Bring the remaining marinade to a boil in its saucepan over medium heat. Pour over the shrimp and serve immediately. Serves 6 to 8 as an appetizer, 4 as an entrée Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Spiny Lobster With Basil Butter Spiny Lobster With Creole Sauce South African Grilled Rock Lobster Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc Grilled Soft-Shell Crabs With Spicy Tartar Sauce Honey Sesame Shrimp "On The Barbie" Prawns With Ketjap Butter Salt and Pepper Grilled Shrimp Shrimp With Bahian Peanut Sauce Balinese Prawn Sates / Sate' Udang Grilled Shrimp With Taratoor Tandoori Prawns Flaming Prawn Plantation Shrimp Emeril Lagasse's New Orleans-Style Barbecued Shrimp Penganese Grilled Shrimp With Painfully Hot Salsa Gulf Coast Shrimp Latin Quarter Shrimp Kebabs Scallop Kebabs With Pancetta, Lemon and Basil Grilled Clams With Colombo Butter Grilled Mussels / Eclade Bahamian Grilled Conch Oysters With Horseradish Cream Grilled Octopus / Khtapothi Sti Skhara Grilled Squid Durban Fernando's Grilled Cuttlefish With Macanese "Salsa" |
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