Receta N'awlins Barbecue Shrimp
| Raciónes: 4 |
Ingredientes
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Direcciones
- To make the Marinade: In a small saute/fry pan over medium heat, heat the butter. Add in the garlic and cook, stirring occasionally, till soft, 2 to 3 min. Remove from the heat and add in the remaining marinade ingredients. Stir and allow to cold at room temperature.
- Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and chill for 20 to 30 min.
- Remove the shrimp from the bag and throw away the marinade. Grill over Direct High heat till the shrimp are just opaque in the center and hard to the touch, 2 to 4 min, turning once halfway through grilling time. Remove from the grill and serve hot or possibly at room temperature with rice, if you like.
- This recipe yields 4 servings.
- Wine Recommendation: A Pinot Blanc from Alsace, France, with its clean flavors of minerals and citrus, is just what this dish needs. Its refreshing acidity and low alcohol profile will allow the spicy sauce to work its magic.
- Beer Recommendation: Let the good times roll with a N'Awlins brew called Blackened Voodoo. A very dark beer with a surprisingly light profile, this Voodoo is a blessing which bathes the shrimp in a bittersweet malt and finishes with a cooling licorice bite.
- Comments: The herbs and spices of this peel-and-eat shrimp taste great on a bed of rice pilaf. And you can forget about being dainty - this one's a finger-lickin' feast!