Grilled Shrimp and Homemade Barbecue Recipe
The first day of summer is right around the corner, so it’s time to round up your barbecue recipes.
Grilling is among the most low-fat ways to cook meat because fat drips away during cooking. Nothing is more delightful and easier to cook on the grill than shrimp.
Ingredients for Shrimp
16 large jumbo shrimp.
1/2 cup olive oil
Freshly ground pepper
Homemade Barbecue Sauce Ingredients
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika (or smoked paprika if available)
Freshly ground pepper
Instructions for Grilled Shrimp
1. Use a pair of scissors or paring knife to slit the backs of the shrimp and remove the vein. Combine the shrimp and olive oil in a bowl and toss evenly to coat. Cover and keep refrigerated until ready to grill. Prepare homemade barbecue sauce (directions below).
2. Prior to heating, wipe down the grates of a large outdoor grill with oiled paper towel to create a nonstick surface. Next, heat the grill to medium-hot. Season shrimp with salt and pepper and place on the grill. Baste with the homemade barbecue sauce and grill for 3-4 minutes on each side. Brush with more sauce just before serving.
Instructions for Homemade Barbecue Sauce
Wrap the bacon slice around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the bacon-wrapped thyme and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste.
Add the onion and garlic and cook slowly without coloring for 5 minutes.
Add the remaining ingredients, give the sauce a stir and turn the heat down to low.
Cook for 20 minutes to meld the flavors.
Once the sauce is done cooking, remove the thyme bundle and discard.
Take about 1 1/2 cups of the sauce and reserve for serving alongside the shrimp and sweet potato fries at the table.
When cooking with an onion with a recipe that doesn’t call for an entire onion, try cutting off what you need to use from the top stem area and peel only that part away. Leave the skin and the root attached to the portion you’re not planning to use, and store in a plastic bag or glass container. The root and skin will keep your onion from drying out and allow you to save the onion for up to a week in your refrigerator.
If you want to add a kick to your meal try spicy sweet potato fries in place of regular sweet potato fries. A hint of spice mixed with the natural sweetness of the sweet potatoes make the spice just right for even kids to eat.
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