Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Mexican-grilled Shrimp With Smoky Sweet Sauce
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Mexican-grilled Shrimp With Smoky Sweet Sauce Post by :rcflyerbob Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3504

Click below to download : Fishandseafood - Shrimp - Mexican-grilled Shrimp With Smoky Sweet Sauce (Format : PDF)

Fishandseafood - Shrimp - Mexican-grilled Shrimp With Smoky Sweet Sauce

2 pounds unpeeled, large fresh shrimp
20 (12 inch) skewers
1/2 cup firmly packed dark brown sugar
6 cloves garlic, pressed
1 canned chipotle pepper in adobo sauce
2 tablespoons rum
2 tablespoons water
1/4 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon olive oil

Smoky Sweet Sauce:
1 cup low-sodium fat-free chicken broth
1/2 cup chopped refrigerated mango slices
1/4 cup loosely packed chopped fresh cilantro
2 teaspoons adobo sauce
3/4 teaspoon salt
1/3 cup whipping cream
2 1/2 Tablespoons butter


Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.
Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350 to 400 degrees) for 4 to 6 minutes or until shrimp turn pink, turning once, and basing with tamarind glaze. Serve with Smoky Sweet Sauce.

For the sauce, process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat, and whisk in butter until melted.

Source: Southern Living-2/03
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp -  Mexican Shrimp Fishandseafood - Shrimp - Mexican Shrimp

Fishandseafood - Shrimp -  Mexican Shrimp
2 lbs. Shrimp, peeled and deveined (or use 1-1/2 lb peeled)2 qt. Water1 tbl. Salt2 medium onions2 tsp. Olive oil3 cloves garlic, minced2 (10 oz) cans Ro-Tel tomatoes (diced tomatoes with green chilies)1 medium bay leaf1/4 tsp. oregano2 tbsp finely chopped cilantro2 tbsp capers (drained and chopped)Combine water and salt and marinate shrimp in refrigerator one to three hours. Meanwhile, chop onions and saute in 2 tbsp olive oil until tender, about 10 minutes. Add garlic and saute 30 seconds. Add Ro-Tel (or, for a milder dish, half Ro-Tel and half plain), bay leaf and oregano. Simmer covered 30 minutes. Drain
PREVIOUS BOOKS

Fishandseafood - Shrimp -  Mexicali Shrimp Kebabs Fishandseafood - Shrimp - Mexicali Shrimp Kebabs

Fishandseafood - Shrimp -  Mexicali Shrimp Kebabs
2 lbs shrimp shelled and deveined 1/2 cup garlic oil 1 t salt 1/4 cup tequila 1/4 t cayenne 2 cloves garlic, minced 1/2 cup chili sauce Marinate the shrimp for 1-2 hrs. Place on kebabs and grill 2-3 minutes a side, basted often with marinade.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT