Recipe: Lemon-Herb Barbecued Shrimp
Yield: 1 Servings
1 1/2 c Ketchup
1/2 c White vinegar
1/4 sm Lemon, seeded and finely
-- minced, including rind 1 tb Gravy Master or Kitchen -- Bouquet 1 ts Sugar 1 ts Ground coriander
1/2 ts Ground cumin seed
1/4 ts Ground ginger
1/8 ts Paprika
Cayenne pepper to taste 2 lb Large shrimp (20-25 count); -- shelled and deveined Bamboo skewers - soaked in -- Water for 30 minutes
This can be made to serve 4 as a main dish, over rice. It can also be served as an appetizer for 8-12. As an appetizer, string 2 shrimp per skewer and serve.
Posted to The Gourmet Connection Recipe Page Newsletter 20 Apr 97
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