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Full Online Book HomeLearning KitchenOutdoor_cooking - Seafood - Mexican-grilled Shrimp With Smoky Sweet Sauce
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Outdoor_cooking - Seafood -  Mexican-grilled Shrimp With Smoky Sweet Sauce Post by :slayer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2442

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

Outdoor_cooking - Seafood - 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
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