Chili Barbecued Shrimp
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Big juicy shrimp are extra appealing when grilled with this spicy-sweet sauce.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 116 |
| pro | 18 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 6 g |
| fibre | 1 g |
| chol | 129 mg |
| sodium | 358 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 16% |
| vit A | 6% |
| vit C | 7% |
| folate | 4% |
Suggested Recipes
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2 lb (1 kg) extra jumbo raw shrimp (about 32 shrimp)
Chili barbecue_sauce:
1/2 cup (125 mL) thick chili sauce
1 tbsp (15 mL) packed brown sugar
2 tsp (10 mL) cider vinegar
1 tsp (5 mL) hot pepper sauce
3/4 tsp (4 mL) paprika
1 clove garlic, minced
Preparation:
Peel and devein shrimp, leaving tails intact. Thread lengthwise, 1 shrimp per skewer, onto soaked wooden or small metal skewers.
Chili Barbecue Sauce: In bowl, whisk together chili sauce, sugar, vinegar, hot pepper sauce, paprika and garlic. (Make-ahead: Cover and refrigerate shrimp and sauce separately for up to 6 hours.)
Brush shrimp with half of the sauce. Place on greased grill over medium-high heat; close lid and grill, turning once for 5 minutes.
Brush with remaining sauce; grill, turning once, for 2 to 3 minutes or until pink and glazed.
Chili Barbecue Sauce: In bowl, whisk together chili sauce, sugar, vinegar, hot pepper sauce, paprika and garlic. (Make-ahead: Cover and refrigerate shrimp and sauce separately for up to 6 hours.)
Brush shrimp with half of the sauce. Place on greased grill over medium-high heat; close lid and grill, turning once for 5 minutes.
Brush with remaining sauce; grill, turning once, for 2 to 3 minutes or until pink and glazed.
Source
Canadian Living Magazine: June 2008
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