|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spicy Shrimp with Creole Sauce |
|
Serves: 4 Print this RecipeThese delicious shrimp can also be served as an appetizer. Use the Creole Sauce on the side for dipping. Make grilling the shrimp easier by using a grill screen to cook them in. 1 pound fresh or frozen raw large shrimp in shells 1/2 cup olive oil or vegetable 1/2 teaspoon poultry seasoning 1/2 teaspoon dried oregano leaves (no not substitue fresh) 1/2 teaspoon chili oil or crushed red pepper 1/4 teaspoon salt 1 clove garlic, finely chopped Creole Sauce (see recipe) 3 cups hot cooked rice Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein. Mix remaining ingredients except Creole Sauce and rice in large nonmetal bowl. Add shrimp, stirring to coat with marinade. Cover and refrigerate at least 15 minutes but no longer than 1 hour. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Prepare Creole Sauce; keep warm. Drain shrimp; discard marinade. Grill shrimp uncovered 4 inches from medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Serve shrimp and sauce over rice. ------------------------------------------------------------------------------- Creole Sauce 1 tablespoon margarine or butter 1 small green bell pepper, diced (1/2 cup) 2 cloves garlic, finely chopped 1 can (14 1/2 ounces) stewed tomatoes, undrained 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1/8 teaspoon pepper 1/8 teaspoon red pepper sauce 2 large bay leaves Melt margarine in 1 1/2-quart saucepan over medium heat. Cook bell pepper and garlic in margarine, stirring occasionally, until bell pepper is crisp-tender. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes, stirring occasionally, until thickened. Discard bay leaves. Serve warm. 1 Serving: Calories 310 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 105mg; Sodium 330mg; Carbohydrate 39g (Dietary Fiber 2g); Protein 16g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Spicy Grilled Sirloin Beer-Marinated Rump Roast Mop While You Grill Grilling Know-How Orange Salsa Teriyaki Beef Kabobs Ginger-Spice Beef Kabobs Italian Flank Steak Tequila Marinade Balsamic Pork with Mixed-Herb Brush Wild Rice and Almond Stuffing Teriyaki Pork Tenderloins Peppery Teriyaki Marinade Sassy Southwestern Pork Chops Cilantro-Mint Salsa Grilled Southwestern Pork Chops Honey Mustard Pork Chops Caribbean Jerk Pork Chops Chicken-Vegetable Kabobs Honey-Glazed Chicken Grilled Honey-Mustard Chicken Sandwiches Southwestern Grilled Chicken Salad Grilling Tips Teriyaki Chicken Kabobs Grilled Teriyaki Chicken Salad Jamaican Jerk Chicken Salad Curried Grilled Chicken Spicy Caribbean Chicken Greek Turkey Tenderloins Grilled Mahi Mahi with Pineapple Gingered Pineapple Marinade Garlic Rosemary Halibut Grilled Halibut with Tomato-Avocado Salsa Tomato-Avocado Salsa Ginger-Lime-Marinated Swordfish Steaks Strawberry Margarita Swordfish Salmon with Cucumber Relish Cucumber Relis Ginger-Lime Tuna Steaks Spicy Shrimp with Creole Sauce Creole Sauce Veggie Grilling Guide Zesty Lime Steak Margarita Beef with Orange Salsa Deviled Steaks Fiesta Steak Pork Sausages with Apples and Onions Pork Loin Roast with Rosemary Brush Grilling Safely Spicy Peach Chicken Chicken with Peppers and Artichokes Apple-Stuffed Chicken Breasts Grilled Turkey Burgers Dressed to Grill Provençal Fish Kabobs Ginger-Lime Marinade Tarragon Marlin Steaks with Vermouth Honey-Thyme Grilled Shrimp Herbed Seafood Fresh Herb Vegetable Grill Grilled Thai Marinated Summer Squash Skewered Ratatouille |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
