Gump Shrimp Wraps
photo by Mamas Kitchen Hope
- Ready In:
- 16 large shrimp, peeled and deveined
- vegetable oil, for drizzling
- 1 teaspoon crushed red pepper flakes
- salt and pepper
- 1⁄3 cup orange marmalade
- 1⁄2 cup hoisin sauce, available on the Asian foods aisle
- bibb lettuce, for wrapping
- 1⁄4 cucumber, julienne slice
- Preheat a grill pan or heavy skillet over high heat.
- Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
- Mix marmalade and barbecue sauce.
- Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
- To eat, wrap shrimp in lettuce with cucumber.
Questions & Replies
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Potsie, these were delicious! Three out of four of us immediate declared that this recipe goes in the keeper file, and the fourth diner was Mr. Picky, so you can't pay any attention to him. Though he did think it smelled good enough to try it, and this is the first time he has ever swallowed a shrimp! Bravo! I did modify things slightly. I used 1.5 lbs of 21-25 count shrimp. We don't like things very spicy, so I only used 1/2 tsp of red pepper flakes, and next time I will cut that back a little bit more. Other than that, I followed the recipe pretty exactly. Even with liberal basting, I had lots of sauce left over. Next time I will either double the shrimp or halve the sauce.
Potsie, my dear, if it weren't for my husband, I'd ask you to marry me, just so that I could get you to make me this recipe every night for dinner! :) Roomie and I had this in our bento boxes today, and it was sooooo yummy. I love hoisin, but I never thought of mixing it with marmalade. Hmmm . . .I wonder how this stuff tastes on chicken? :) Thank you so much for posting, made for ZWT4.
Absolutely outstanding! Very simple to make, and delicious. I did make a couple of minor changes out of neccessity. We had a large group for dinner and were serving each course seperately over three hours. This was the second course. We skewered these and didn't bother wrapping them with the lettuce....just gave each guest their own skewer of shrimp. Also, I didn't have any marmalade, but I had some peach jam and hot red pepper jelly, so I combined the two and subbed for the marmalade. I don't think it made a huge difference, the key is the jam/marmalade and hoisin mixed....what a flavour! It was a hit with everyone, thanks for a delicious recipe Potscrubber!
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