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welovegod.org - Share Your Recipe!

Recipe Name: Barbecue Spiced Grilled Gulf Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
WITH SAFFRON AND SWEET CORN
Cream
24 Shrimp, peeled and deveined
1 Cup(s) Paprika
1 Tablespoon(s) Each: cayenne pepper, garlic
powder black pepper and
Salt
2 Teaspoon(s) Dried oregano
1 Tablespoon(s) Dried thyme
1/2 Tablespoon(s) Dried dill
2 Cup(s) Whipping cream
1/2 Teaspoon(s) Saffron threads
1/2 Cup(s) Fresh corn kernels
2 Tablespoon(s) Maple syrup
2 Lemons, juice of
Salt to taste
Directions:
5/7

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 Recipe by: Houston
Chronicle Posted to MC-Recipe Digest by "Pamela Creeden"
<creedenites@sprintmail.com> on May 7, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 423
Calories From Fat: 253
Total Fat: 29g
Cholesterol: 134.8mg
Sodium: 492mg
Potassium: 1303.9mg
Carbohydrates: 41g
Fiber: 18.1g
Sugar: 12.9g
Protein: 14.6g


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