Barbecued Shrimp with Remoulade Sauce

Name: Barbecued Shrimp with Remoulade Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons finely chopped green onions; ½ teaspoon finely minced garlic; ½ cup light mayonnaise; ¼ cup finely chopped celery; 2 tablespoons finely chopped parsley; 2 tablespoons mustard; 2 tablespoons prepared horseradish; 2 tablespoons ketchup; 2 teaspoons freshly squeezed lemon juice; 2 teaspoons white wine vinegar; 1 teaspoon worcestershire sauce; ¼ teaspoon tabasco sauce; ½ teaspoon salt; ¼ teaspoon dry mustard; ¼ teaspoon paprika; 2 tablespoons extra virgin olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon granulated white sugar; ½ teaspoon dry mustard; ½ teaspoon dried thyme; ½ teaspoon freshly ground black pepper; ½ teaspoon curry powder; ¼ teaspoon cayenne pepper; 2½ pounds (20 per pound) large shrimp, (peeled & deveined)

A delicious seafood rub is added to the shrimp before grilling, and the sauce just brings it all together!

⏱️ 35 menit 📊 Sedang 🍽️ 8 porsi 👁 29

Bahan-bahan

2 tablespoons finely chopped green onions
½ teaspoon finely minced garlic
½ cup light mayonnaise
¼ cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons mustard
2 tablespoons prepared horseradish
2 tablespoons ketchup
2 teaspoons freshly squeezed lemon juice
2 teaspoons white wine vinegar
1 teaspoon worcestershire sauce
¼ teaspoon tabasco sauce
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon paprika
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon granulated white sugar
½ teaspoon dry mustard
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon curry powder
¼ teaspoon cayenne pepper
2½ pounds (20 per pound) large shrimp, (peeled & deveined)

Langkah-langkah

Mash the green onions and garlic in a bowl. Stir in remaining sauce ingredients. Chill, covered with plastic wrap, for 1 to 24 hours. The flavor is best after 24 hours. You may store in the refrigerator for up to 2 weeks.
Mix the olive oil and remaining ingredients (except shrimp) in a bowl (or put in large zip baggie). Add the shrimp and toss to coat. Marinate, covered, in the refrigerator for 30 minutes.
Preheat a grill or a heavy skillet. Brush the grill rack with additional olive oil and arrange the shrimp on the rack (or place on kebabs). Grill over hot coals for 1 to 2 minutes per side or just until barely opaque in the center. Arrange on a heated platter and serve with the sauce. You may also serve chilled.