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Photo credit: raphye Alexius

Photo credit: larry ohrburg

by melissA cooksTon

blooD orAnge-chiPoTle glAZeD shrimP

The sprightly flavors of blood orange ble

nd with the earthy spiciness of the chipotles to give this dish a full flavor profile.

INGrEDIENtS 1 pound 21-25 count fresh gulf shrimp 1/2 pound thinly sliced bacon 1 1/2 cups blood orange juice 2 tablespoons finely minced fresh ginger 1 tablespoon lime juice

1 1/2 tablespoons minced chipotle peppers in adobo sauce

1 tablespoon dark brown sugar 1 teaspoon granulated garlic 1 teaspoon salt 1/4 cup extra-virgin olive oil 2 tablespoons honey

DIrECtIONS

  • 1.

    Peel and devein shrimp, leaving tails on.

  • 2.

    cut bacon slices in half crosswise and wrap shrimp, securing with a toothpick.

  • 3.

    in a non-reactive bowl, mix all marinade ingredients except honey. remove 1 cup of marinade, then pour rest over shrimp and marinate for 45 minutes. Add honey to remaining cup and stir until fully incorporated.

  • 4.

    Place shrimp on a medium hot grill. While cooking, brush with honey marinade. Flip shrimp over after 3 minutes and continue cooking while basting. shrimp will be cooked just as bacon gets done - about 3 to 4 minutes.

  • 5.

    remove toothpicks and serve.

Melissa Cookston is the pitmaster for Yazoo’s Delta Q BBQ Team, one of the most successful BBQ teams in the country. She has won numerous awards, including the 2010 Memphis in May World Championship and the 2010 National BBQ Championship. She is a frequent guest and contributor on television and in magazines. You may read more about her or find more recipes, sauces and rubs at yazoosdeltaq.com.

siriusXm channel 110

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