Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Grilled 'Napalm' Shrimp

none

2 pounds shrimp 20-26 count
1 large habanero chile stem removed
chopped
1/2 stick butter
1 1/2 tablespoons onion; chopped
1 tablespoon cayenne
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin seed; ground
1 tablespoon brown sugar
bamboo skewers

First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Sauté onions and garlic in butter, remove from heat and place in blender. Add cayenne, Worcestershire 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. Posted to the BBQ List by Carey Starzinger on Apr 21, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster