Nancy's Pantry's Note:
Recipe is from Southern Living magazine. Sounds so delicious.
My Private Note
Units: US | Metric
- 2 lbs large raw shrimp, unpeeled
- 20 skewers (12-inch each, if using wooden skewers, soak in water 1 hour to prevent burning)
- 1/2 cup dark brown sugar, firmly packed
- 6 garlic cloves, pressed
- 1 chipotle chile in adobo, minced
- 1 tablespoon adobo sauce
- 2 tablespoons rum
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon olive oil
Smoky Sweet Sauce
- 1Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer; set aside.
- 2Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.
- 3Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat for 4-6 minutes or until shrimp turn pink, turning once and basting with tamarind glaze. Serve with Smoky Sweet sauce.
- 4To prepare Smoky Sweet sauce: Process first 5 ingredients in a blender 1 minute. Pour mixture into a saucepan, and bring to a boil over medium-high heat. Add cream, and cook, whisking often, 6 minutes or until slightly thick. Remove from heat and whisk in butter until melted.
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Nutritional Facts for Mexican-Grilled Shrimp With Smoky Sweet Sauce
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 511.1
- Calories from Fat 219
- Total Fat 24.3 g
- Saturated Fat 12.2 g
- Cholesterol 345.8 mg
- Sodium 1968.9 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 0.5 g
- Sugars 30.7 g
- Protein 33.3 g
The following items or measurements are not included:
chipotle chiles in adobo