*This (embarrassing) picture was taken while camping! We packed the shrimp & rub in a zip, threw it on ice and cooked it up over the campfire on skewers. The remoulade sauce was a refreshing accompaniment. Great camping meal!
Yield: 8 servings
Prep Time: 30 min
Cook Time: 5 min
Barbecued Shrimp with Remoulade Sauce
There's an awful long list of ingredients in this recipe, but they're mostly just spices that you should already have sitting around in your spice cupboard. It all came together deliciously.
2 tablespoons finely chopped green onions
1/2 teaspoon finely minced garlic
1/2 cup reduced-fat mayonnaise
1/4 cup finely chopped celery
2 tablespoons finely chopped fresh parsley
2 tablespoons mustard
2 tablespoons prepared horseradish
2 tablespoons ketchup
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon worcestershire sauce
1/4 teaspoon tabasco sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon Paprika
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon granulated white sugar
1/2 teaspoon dry mustard
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 1/2 pounds large shrimp (20 per pound), peeled and deveined
1. Prepare Sauce: Mash the green onions and garlic in a bowl. Stir in remaining sauce ingredients. Chill, covered with plastic wrap, for 1 to 24 hours. The flavor is best after 24 hours. You may store in the refrigerator for up to 2 weeks.
2. Prepare Shrimp: Mix 2 Tablespoons of the olive oil, and remaining ingredients (except shrimp) in a bowl (or put in large ziploc baggie). Add shrimp and toss to coat. Marinated, covered, in the refrigerator for 30 minutes.
3. Preheat grill or a heavy skillet. Brush the grill rack with additional olive oil and arrange the shrimp on the rack (or place on kebabs). Grill over hot coals for 1 to 2 minutes per side or just until barely opaque in the center. Arrange on a heated platter and serve with the sauce. You may also serve chilled.
*If you're preparing this recipe as gluten-free, just be sure to use brands of worcestershire, ketchup, mustard and mayonnaise that are known to be GF.
Source: RecipeGirl.com (via California Sol Food: Casual Cooking from the Junior League of San Diego)
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