| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Ketchup |
| 1/2 | c | White vinegar |
| 1/4 | Lemon, seeded and finely | |
| minced including rind | ||
| 1 | T | Gravy Master or Kitchen |
| Bouquet | ||
| 1 | t | Sugar |
| 1 | t | Ground coriander |
| 1/2 | t | Ground cumin seed |
| 1/4 | t | Ground ginger |
| 1/8 | t | Paprika |
| Cayenne pepper to taste | ||
| 2 | lb | Large shrimp, 20-25 count |
| shelled and deveined | ||
| Bamboo skewers – soaked in | ||
| Water for 30 minutes |
INSTRUCTIONS
This can be made to serve 4 as a main dish, over rice. It can also be served as an appetizer for 8-12. As an appetizer, string 2 shrimp per skewer and serve. Combine all ingredients except shrimp in a small saucepan; simmer for 15 minutes, stirring frequently. Thread shrimp, interlapping, on skewers; grill 4 to 6 inches from hot glowing coals for 4-5 minutes, turning and brushing frequently with lemon mixture. Try not to overcook the shrimp or else they may get tough. Posted to The Gourmet Connection Recipe Page Newsletter 20 Apr 97
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