Smoky Grilled Shrimp with Marie Rose Sauce

Name: Smoky Grilled Shrimp with Marie Rose Sauce
Prep time: 25 min
Total time: 25 min
Yield: 6 to 8 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup ketchup; 2 tablespoons brandy; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon hot sauce, such as Tabasco; 1 teaspoon Worcestershire sauce; Kosher salt; Freshly ground black pepper; 2 tablespoons vegetable oil; 1 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined; 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

Sauces Shrimp Memorial Day Labor Day 4th of July Thanksgiving March Madness British Grilling BBQ Seafood Dinner Party Tailgating Hot Sauce Ketchup Mayonnaise Worcestershire Sauce Shellfish Lemon Juice Spices Appetizer Summer Pescatarian Easy

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6 to 8 servings Easy

(7) Total: 25 mins

PREVIOUS: Vietnamese Grilled Shrimp Salad NEXT: Marie Rose Sauce

Ingredients (14)

For the sauce:

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons brandy
2 teaspoons freshly squeezed lemon juice
1 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper

For the shrimp:

2 tablespoons vegetable oil
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

Nutritional Information

Calories305
Fat21.11g
Saturated fat2.93g
Trans fat0.06g
Carbs5.07g
Fiber0.34g
Sugar2.31g
Protein20.82g
Cholesterol198.02mg
Sodium1072.46mg
Nutritional Analysis per serving (6 servings) Powered by

Tip

How to Store Shrimp

Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.

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Next: How to Freeze Shrimp

Tip

How to Freeze Shrimp

For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.

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Next: How to Thaw Shrimp

Tip

How to Thaw Shrimp

Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.

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Next: How to Store Shrimp

This appetizer is like a pumped up version of shrimp cocktail. Instead of poaching the tail-on shrimp, toss them in oil and smoked paprika, thread them onto skewers, and grill until they’re just cooked through. Dip them in a tangy-sweet British sauce made with brandy, lemon juice, hot sauce, ketchup, and mayo for a flavor somewhere between cocktail sauce and Thousand Island dressing. Serve next to some Spinach Dip and Devils on Horseback for a retro party spread.

Special equipment: You’ll need 10 (12-inch) metal or wooden skewers for this recipe. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill.

by Lisa Lavery

Instructions

For the sauce:

1Place all of the measured ingredients in a medium bowl, season with salt and pepper, and whisk to combine. Refrigerate in a covered container until ready to use.

For the shrimp:

1Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
2Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
3Skewer each shrimp through both the tail and head end, leaving about 1/4 inch of space between each shrimp. Place the skewers on a baking sheet.
4Arrange the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.
5Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.

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