Name: Barbecue Spiced Grilled Gulf Shrimp
Ingredients: WITH SAFFRON AND SWEET CORN CREAM; 24 lg Shrimp; peeled and deveined; 1 c Paprika; 1 tb Each: cayenne pepper; garlic powder, black pepper and salt; 2 ts Dried oregano; 1 tb Dried thyme; 1/2 tb Dried dill; 2 c Whipping cream; 1/2 ts Saffron threads; 1/2 c Fresh corn kernels; 2 tb Maple syrup; 2 Lemons; juice of; Salt to taste

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CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

		WITH SAFFRON AND SWEET CORN CREAM
24	lg	Shrimp; peeled and deveined
1	c	Paprika
1	tb	Each: cayenne pepper; garlic powder, black pepper and salt
2	ts	Dried oregano
1	tb	Dried thyme
1/2	tb	Dried dill
2	c	Whipping cream
1/2	ts	Saffron threads
1/2	c	Fresh corn kernels
2	tb	Maple syrup
2		Lemons; juice of
		Salt to taste

INSTRUCTIONS

BARBECUE SPICE
SAFFRON & SWEET CORN CREAM
Barbecue Spice: Combine paprika, cayenne, garlic powder, pepper, salt,
oregano, thyme and dill; mix well. Store in airtight container. Makes about
11/2    cups.
Shrimp: Soak 4 bamboo skewers in water 2 hours; place 6 shrimp on each
skewer and sprinkle liberally with Barbecue Spice. Place shrimp on barbecue
grill, making sure tails are away from hottest part of fire. Grill about 3
to 4 minutes per side or until done. Do not overcook. Serve with Saffron
and Sweet Corn Cream. Serve 1 skewer per person.
Saffron and Sweet Corn Cream: Heat cream in saucepan with saffron and corn
until saffron begins to give off color. Add syrup. Whisk in lemon juice and
salt.
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98
Recipe by: Houston Chronicle
Posted to MC-Recipe Digest by "Pamela Creeden" <[email protected]>
on May 7, 1998

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