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Receta New Orleans Style Barbecued Shrimp With Cane Syrup Glaze
by Global Cookbook

New Orleans Style Barbecued Shrimp With Cane Syrup Glaze
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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
  •     (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
  •     Cooking spray

Direcciones

  1. 1 Peel and devein shrimp, reserving shells; cover and refrigerateshrimp.
  2. 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.
  3. 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.
  4. 3 Prepare grill.
  5. 4 Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
  6. 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.
  7. Serve with reserved marinade, if you like.
  8. NOTES : Dark cane syrup, such as Steen's may be substituted for golden brown cane syrup.