New Orleans-Style Barbecued Shrimp with Cane-Syrup Glaze

Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice.


8 servings (serving size: 1 kebab)

Recipe from

Cooking Light

Nutritional Information

Calories 225
Caloriesfromfat 22 %
Fat 5.4 g
Satfat 2.3 g
Monofat 1.2 g
Polyfat 1.1 g
Protein 26.5 g
Carbohydrate 16.9 g
Fiber 0.5 g
Cholesterol 202 mg
Iron 4.3 mg
Sodium 398 mg
Calcium 106 mg


48 extra-large shrimp, peeled and deveined (about 3 pounds)
1 cup water
1/2 cup sliced green onions
1/2 cup golden cane syrup (such as Lyle's Golden Syrup)
2 tablespoons butter or stick margarine
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 to 2 teaspoons ground red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
6 garlic cloves, minced
2 bay leaves
Cooking spray


Peel shrimp, reserving shells; cover and chill shrimp. Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells.

Combine reserved broth, onions, and next 12 ingredients (onions through bay leaves) in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.

Prepare grill.

Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.

Thread 6 shrimp onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once. Serve with reserved marinade, if desired.

Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.

Steven Raichlen,

Cooking Light

September 1999
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