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Ingredientes
- 3 lb shrimp (48 extra-large)
- 1 c. water
- 1/2 c. sliced green onions
- 1/2 c. golden brown cane syrup
- Â Â (such as Lyle's Golden brown Syrup)
- 2 Tbsp. butter or possibly stick margarine
- 1 Tbsp. warm sauce
- 1 Tbsp. Worcestershire sauce
- 2 tsp paprika
- 2 tsp dry thyme
- 2 tsp dry oregano
- 1 tsp grnd red pepper may be doubled
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 x garlic cloves chopped
- 2 x bay leaves
- Â Â Cooking spray
Direcciones
- 1 Peel and devein shrimp, reserving shells; cover and refrigerateshrimp.
- Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat and simmer 10 min, stirring occasionally. Strain broth through a sieve into a large bowl; throw away shells.
- 2 Combine reserved broth, onions, and the next 12 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 min. Cold to room temperature. Combine shrimp and syrup mix in a dish; cover and marinate in refrigerator 1 hour.
- 3 Prepare grill.
- 4 Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
- 5 Thread 6 shrimp onto each of 8, 12-inch skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 min, turning once.
- Serve with reserved marinade, if you like.
- NOTES : Dark cane syrup, such as Steen's may be substituted for golden brown cane syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 54 | 19% |
| Total Fat 6.04g | 8% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 454mg | 19% |
| Potassium 383mg | 11% |
| Total Carbs 20.27g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.5g | 4% |
| Protein 34.99g | 56% |
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