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Smoky Grilled Shrimp with Marie Rose Sauce

Smoky Grilled Shrimp with Marie Rose Sauce

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
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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Smoky Grilled Shrimp with Marie Rose Sauce
6 to 8 servings Easy
5.0 7
(7) Total:
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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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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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

Instructions

For the sauce:
  1. 1
    Place 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:

  1. 1
    Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
  2. 2
    Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
  3. 3
    Skewer 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.
  4. 4
    Arrange 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.
  5. 5
    Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
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