Grilled 'napalm' shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp 20-26 count |
| 1 | large | Habanero chile stem removed |
| Chopped | ||
| ½ | Stick butter | |
| 1½ | tablespoon | Onion -- chopped |
| 1 | tablespoon | Cayenne |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Cumin seed -- ground |
| 1 | tablespoon | Brown sugar |
| Bambo skewers | ||
Directions
First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust with paprika and serve.
Recipe By :
From: Dscollin@...
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