Grilled 'Napalm' Shrimp
Yield
4 servingsPrep
30 minCook
30 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
|
|
| 1 | large |
habanero chili peppers
stem removed and chopped |
* |
| ½ | stick |
butter
|
|
| 1 ½ | tablespoons |
onions
chopped |
|
| 1 | tablespoon |
cayenne pepper
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
cumin seeds
ground |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | x |
skewers
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
|
|
| 1 | large |
habanero chili peppers
stem removed and chopped |
* |
| 56.5 | g |
butter
|
|
| 23 | ml |
onions
chopped |
|
| 15 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
lemon juice
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
cumin seeds
ground |
|
| 15 | ml |
brown sugar
|
|
| 1 | x |
skewers
|
* |
Directions
First, peel and de-vein shrimp.
Wash, drain and place on skewers 5 to 6 per skewers.
Sauté onions and garlic in butter, remove from heat and place in blender.
Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds.
Blend until smooth.
Brush onto the shrimp skewers and marinate for 30 to 60 min. in fridge.
Start grill and cook until opaque and slightly crispy.
Dust with paprika and serve.
