Although the term "shrimp on the barbie" came from Australia (from the Australian Tourism Commission, actually), my recipe for grilled shrimp is not an Australian recipe, but is inspired from some American southern recipes. I put this together for a cookout recently and everyone approved. We had them with cocktail sauce from a tasty recipe of my mom's (see below).
Ingredients:
2 lb. jumbo shrimp, deveined and shelled
1/2 cup canola oil
3 tbs. fresh lemon juice
2 tbs. chopped parsley
1 tsp. dried basil leaves
1 tsp. dry, ground mustard
1/4 tsp. onion powder
1/4 tsp. garlic powder
Instructions:
Mix all of the ingredients except the shrimp in a bowl. Place shrimp in another bowl. Pour the liquid mixture over the shrimp, cover and marinate in refrigerator for 3 to 4 hours. Place on thin, wooden skewers that have been soaked in water for a couple of hours and grill over hot coals just until the meat turns opaque. Serves six to eight.
MOM'S TASTY COCKTAIL SAUCE
Here is a recipe for a simple, no-nonsense, great tasting cocktail sauce for those shrimp on the barbie. My mom taught me this one back in the day. I know there are some similar ones out there, but my mom's is the best, of course. This is great on shrimp, but I also love it on any kind of fish. In fact, on scallops I'll take this over tartar sauce any day of the week!
Ingredients:
3/4 cup tomato ketchup
2 tbsp. lemon juice
4 tsp. prepared horseradish
2 tsp. Worcestershire sauce
Instructions:
In a small bowl or food container, mix all ingredients together thoroughly with a spoon. Cover, refrigerate for about an hour and serve.
Copyright © 2007 Lee Griffith. All rights reserved.
ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on
http://optin2.griffsrecipes.com
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