Yield: 1 servings
|¼ cup||Minced onion|
|½||Stick plus 3 tablespoons unsalted butter; softened (1/4 cup)|
|1 tablespoon||North Indian Dried Spice powder; or to taste|
|2 tablespoons||Minced bottled Major Grey's Chutney|
|¼ teaspoon||White pepper|
|8||Wooden skewers; soaked in cold|
|; water for 10|
|; minutes (8-inch)|
|32 larges||Shrimp; (about 2 pounds),|
|; shelled, leaving|
|; the tails intact,|
|; and deveined|
|8 slices||Lean bacon|
|3 tablespoons||Minced fresh parsley leaves|
In a small skillet cook the onion in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened, stir in the North Indian Dried Spice powder, the Major Grey's Chutney, and the white pepper, and let the mixture cool. In a bowl cream together the remaining ½ stick butter and the North Indian Dried Spice butter to a piece of waxed paper.
Using the paper as a guide, roll the butter into a log and chill it for at least 1 hour or overnight.
Thread each skewer with 4 of the shrimp, lacing the bacon between each shrimp, and grill the kebabs on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side, or until the shrimp are pink and the bacon is crisp. Transfer the kebabs to plates, top them with slices of the North Indian Dried Spice butter, and garnish them with the parsley.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9201 Converted by MM_Buster v2.0l.