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    You are in: Home / Recipes / New Orleans-Style Barbecued Shrimp With Cane-Syrup Glaze Recipe
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    New Orleans-Style Barbecued Shrimp With Cane-Syrup Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 37 mins

    1 hrs 30 mins

    7 mins

    nsomniak6's Note:

    Cooking Light 1999 Serve these kebabs with the Grilled Garlic-and-Herb Grits. It's a nice change of pace from rice.

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    Ingredients:

    Serves: 8

    Yield:

    skewers

    Units: US | Metric

    Directions:

    1. 1
      Peel shrimp, reserving shells; cover and chill shrimp. Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells.
    2. 2
      Combine reserved broth, onions, and next 12 ingredients (onions through bay leaves) in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.
    3. 3
      Prepare grill.
    4. 4
      Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.
    5. 5
      Thread 6 shrimp onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once. Serve with reserved marinade, if desired.
    6. 6
      Note: Dark cane syrup (such as Steen's) may be substituted for golden cane syrup.

    Ratings & Reviews:

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    Nutritional Facts for New Orleans-Style Barbecued Shrimp With Cane-Syrup Glaze

    Serving Size: 1 (235 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 269.5
     
    Calories from Fat 53
    19%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.4 g
    12%
    Cholesterol 262.9 mg
    87%
    Sodium 504.8 mg
    21%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 13.9 g
    55%
    Protein 34.6 g
    69%

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