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barbecue spiced grilled gulf shrimp

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. WITH SAFFRON AND SWEET CORN CREAM

  2. 24 larges Shrimp; peeled and deveined

  3. 1 cup Paprika

  4. 1 tablespoon Each: cayenne pepper; garlic powder, black pepper and salt

  5. 2 teaspoons Dried oregano

  6. 1 tablespoon Dried thyme

  7. tablespoon Dried dill

  8. 2 cups Whipping cream

  9. teaspoon Saffron threads

  10. cup Fresh corn kernels

  11. 2 tablespoons Maple syrup

  12. 2 Lemons; juice of

  13. Salt to taste

Instructions Jump to Ingredients ↑

  1. BARBECUE SPICE SAFFRON & SWEET CORN CREAM Barbecue Spice: Combine paprika, cayenne, garlic powder, pepper, salt, oregano, thyme and dill; mix well. Store in airtight container. Makes about 11/2 cups.

  2. Shrimp: Soak 4 bamboo skewers in water 2 hours; place 6 shrimp on each skewer and sprinkle liberally with Barbecue Spice. Place shrimp on barbecue grill, making sure tails are away from hottest part of fire. Grill about 3 to 4 minutes per side or until done. Do not overcook. Serve with Saffron and Sweet Corn Cream. Serve 1 skewer per person.

  3. Saffron and Sweet Corn Cream: Heat cream in saucepan with saffron and corn until saffron begins to give off color. Add syrup. Whisk in lemon juice and salt.

  4. Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: Houston Chronicle Posted to MC-Recipe Digest by "Pamela Creeden" on May 7, 1998

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