Volcanic Shrimp With Dipping Sauce
"From Food Network Canada, License to Grill"
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- Ready In:
- 54mins
- Ingredients:
- 17
- Serves:
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8
ingredients
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Marinade
- 1 teaspoon liquid smoke
- 2 tablespoons dried oregano
- 3 garlic cloves, minced
- 3 lemons, juice of
- 3 lemons, zest of
- 2 teaspoons hot pepper flakes
- ground pepper
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Spicy dipping sauce
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup horseradish
- 1 cup ketchup
- 2 lemons, juice of
- 3 dashes Tabasco sauce
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
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Shrimp
- 32 jumbo shrimp, tiger, cleaned and de-veined with tail on
- salt and pepper
- 1⁄4 cup olive oil
directions
- Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
- Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
- Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
- Preheat grill to 450ºF.
- Place shrimp on grill and cook 2 minutes per side, until pink and firm.
- Remove from grill and serve with dipping sauce.
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Kick BUTT Boomette! This recipe is fantastic! We made the marinade and shrimp as is, and halved the dipping sauce recipe. We have lots of dipping sauce left over, but no volcanic shrimp! I can't tell you how much we loved these. They are seriously spicy and just downright awesome. New recipe find, LOVE IT! Made for Pick-A-Chef Fall 2011.
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This recipe was included in Book#228608. March 22, 2008 -- What a FANTASTIC recipe!! The marinade flavored the shrimp nicely, without overpowering it. I wasn't sure if the dipping sauce would be too hot because of the amount of horseradish, but it wasn't -- the sauce was perfect and I loved the hint of lemon. It made more sauce than we needed, so next time I'll make half of the dipping sauce. It was so good that my husband took the shrimp I had set aside to take a picture of, and gobbled them down -- GRR. Thanks for this great recipe!! -
Very nice! I used fresh oregano that I have growing and increased the amount x 3 since I was using fresh herbs rather than dried. Due to the comments left on reviews I was worried about the sauce. I do not think I should have been. This is a simple cocktail sauce very popular in the US. It does not really allow the flavor that is so wonderful on these shrimp though! The sauce alone is good and the shrimp alone are wonderful. They just do not compliment each other. I suggest maybe posting them as two separate recipes. You have two wonderful recipes that way! I did try the sauce first with half the worcestershire but after tasting I added the remaining portion. I did double the Tabasco after tasting but that is personal preference. We love hot stuff! This are great recipes Boomette! Thanks for sharing them! *Made for Bevvy Tag* -
Ok first off this was a such a HARD one to rate.. DH and I agreed that we loved, adored, devoured the wonderful devine, delectable shrimp... but we didn't like the dipping sauce at all !!! Others who reviewed this obviously did and so it just goes to show how personal preference is EVERYTHING! We thought the the flavours in the shrimp worked magnificantly together and loved the heat that gives a lift to what might otherwise heve been a tasty but not too different taste combination. We used piri piri ( Portuguse pepper flakes) and it lifts this to a WONDERFUL new level. The dipping sauce we felt had too many conflicting flavours, we could taste the worcestershire sauce one second, the ketchup the next etc and they seemed to be falvours apart in one sauce instead of harmony together. We would have given sooo different ratings for just the sauce or just the shrimp, bit how to rate them together ? well... our best way was to look at the star of the show, deficiately the shrimp in our opinion LOL and to say that for us a different dipping sauce would be fine.. it's a Shrimp recipe after all and not a condiment one. Therefore please see my rating system: 5 excellent excellent stars for the shrimp, that we will be making over and over again, .. also with a different sauce :) DO make this for yourself and see for yourself how the sauce works for you. Thanks for a wonderful recipe!
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