Barbecue spiced grilled gulf shrimp

Yield: 4 Servings

Measure Ingredient
WITH SAFFRON AND SWEET CORN CREAM
24 larges Shrimp; peeled and deveined
1 cup Paprika
1 tablespoon Each: cayenne pepper; garlic powder, black pepper and salt
2 teaspoons Dried oregano
1 tablespoon Dried thyme
½ tablespoon Dried dill
2 cups Whipping cream
½ teaspoon Saffron threads
½ cup Fresh corn kernels
2 tablespoons Maple syrup
2 Lemons; juice of
Salt to taste

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" <creedenites@...> on May 7, 1998

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