RECIPE: Firecracker Shrimp and variations
Apr. 12th, 2009 11:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathouse_mary posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipeboxFirecracker Shrimp or Prawns
1/2 cup orange juice concentrate
1/2 cup fresh cilantro - snipped
1 tablespoon tabasco sauce or favorite hot sauce (Red Rooster e.g.)
1 chipotle pepper (dried or or in adobo is best, though you can find chipotle powder)
1/4 cup olive oil
2 garlic cloves
3 green onions, chopped
1 tablespoon tequila
1 teaspoon coarse salt
2 pounds jumbo shrimp , shelled and deveined
Take everything but the shrimp, put it in a blender and blend on high until smooth. Put the shrimp in a nonreactive container or a large freezer bag and pour the marinade over, mixing the shrimp to cover. Chill for a few hours.
To grill, remove the shrimp and reserve the marinade to be brushed on while cooking. Cook until white in the middle, about four minutes per side.
1/2 cup orange juice concentrate
1/2 cup fresh cilantro - snipped
1 tablespoon tabasco sauce or favorite hot sauce (Red Rooster e.g.)
1 chipotle pepper (dried or or in adobo is best, though you can find chipotle powder)
1/4 cup olive oil
2 garlic cloves
3 green onions, chopped
1 tablespoon tequila
1 teaspoon coarse salt
2 pounds jumbo shrimp , shelled and deveined
Take everything but the shrimp, put it in a blender and blend on high until smooth. Put the shrimp in a nonreactive container or a large freezer bag and pour the marinade over, mixing the shrimp to cover. Chill for a few hours.
To grill, remove the shrimp and reserve the marinade to be brushed on while cooking. Cook until white in the middle, about four minutes per side.