Yield: 4 Servings
|WITH SAFFRON AND SWEET CORN CREAM|
|24 larges||Shrimp; peeled and deveined|
|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|
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