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New Orleans-Style Barbecued Shrimp with Cane-Syrup Glaze

Yield 8 servings (serving size: 1 kebab)
Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Prepare grill.

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

  5. 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.

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