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Shrimp: Mexican-Grilled Shrimp with Smoky Sweet Sauce
posted by Terrytx 02-23-103 8:40 AM
* Exported from MasterCook *
Mexican-Grilled Shrimp with Smoky Sweet Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds unpeeled, large fresh shrimp
20 (12 inch) skewers
1/2 cup firmly packed dark brown sugar
6 cloves garlic, pressed
1 canned chipotle pepper in adobo sauce
2 tablespoons rum
2 tablespoons water
1/4 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon olive oil
Smoky Sweet Sauce:
1 cup low-sodium fat-free chicken broth
1/2 cup chopped refrigerated mango slices
1/4 cup loosely packed chopped fresh cilantro
2 teaspoons adobo sauce
3/4 teaspoon salt
1/3 cup whipping cream
2 1/2 Tablespoons butter
Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
Cook 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.
Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350 to 400 degrees) for 4 to 6 minutes or until shrimp turn pink, turning once, and basing with tamarind glaze. Serve with Smoky Sweet Sauce.
For the 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.
Source: Southern Living-2/03
