Grilled New Orleans-style Shrimp Skewers
From lunasea 16 years ago
Ingredients
- The Shrimp: shopping list
- 1 1/2 lb large shrimp (21 to 25 per lb) shopping list
- 2 tablespoons olive oil shopping list
- 3 medium garlic cloves, minced shopping list
- 3/8 tsp salt shopping list
- **** shopping list
- ForSauce: shopping list
- 3/4 stick (6 tablespoons) unsalted butter shopping list
- 2 teaspoons chili powder shopping list
- 2 teaspoons black pepper shopping list
- 4 teaspoons worcestershire sauce shopping list
- 3/8 tsp salt shopping list
- 1 tablespoon fresh lemon juice shopping list
- **** shopping list
- Special equipment: 7 (12-inch) wooden skewers shopping list
- Accompaniments: a baguette and lemon wedges shopping list
How to make it
- For Shrimp:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.)
- Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- ****
- Sauce:
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- ****
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
- Push shrimp off skewers into a bowl, then pour sauce mixture over them and toss to combine well.
- **NOTE: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
The Rating
Reviewed by 7 people-
Oh my....mymymymymy! Love this one. Sounds very close to what I do with mine, but I take the shells off and leave tail on. I can imagine that if you did them in the oven, the sauce would be amazing for dipping with the bread!!!Thanks for this one!<...more
knoxcop
in Los Alamos loved it
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Yummmmmmm! :)
bakermel
in Topeka loved it
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What a great recipe....right up my ally...Adore shrimp.... Thanks for a great recipe...
zena824
in Somewhere, USA loved it
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