Chili Barbecued Shrimp
46 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 116116 cal |
| pro | 18 g18g pro |
| total fat | 2 g2g total fat |
| sat. fat | 00 sat. fat |
| carb | 6 g6g carb |
| fibre | 1 g1g fibre |
| chol | 129 mg129mg chol |
| sodium | 358 mg358mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1616 iron |
| vit A | 66 vit A |
| vit C | 77 vit C |
| folate | 44 folate |
Big juicy shrimp are extra appealing when grilled with this spicy-sweet sauce.
Ingredients
-
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
- Keywords : Appetizers; Make-Ahead; Grill/Barbecue; Mother's Day; Father's Day; Shrimp; 200 calories;
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