In celebration of the fact that our host here on Fluid Imagination lives in Vermont and a good percentage of us contributors live by the ocean, I thought a nice little blend of the Green Mountain State’s finest export and the ocean’s bounty might be in order. Enjoy!
Grilled MapleSweet Shrimp
- 2 pounds LARGE shrimp, uncooked (pull the skin/tails off)
- 1 finely chopped onion
- 1 cup olive oil
- 1 teaspoon sugar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 1/4 cup Vermont maple syrup (Aunt Jemima will do, but not as well)
- 1 lb. bacon
In a large bowl, mix everything (except the bacon) together, and then add your shrimp. Leave it in the fridge overnight or at least for several hours.
Take the bowl out of the fridge an hour before you grill. Preheat your grill while skewering the shrimp. Wrap the shrimp in the raw bacon and grill. Be careful about the flames from the dripping marinade.
Serve over rice or as-is… but be sure to drip some marinade on ‘em. Even Paul Hogan would be impressed, because you just made yourself some shrimp on the barbie!
19 Comments
I thought there was going to be weed in this recipe.
Your best bet is to put it in some butter and make some garlic bread to go with the shrimp.
Only if I can use your kichen and pans, that smell never comes out.
So I have heard
you two have issues. this is the first recipe that has no liquor in it and you both need to somehow try to incorporate a controlled substance that will alter your mind…
just make the shrimp and enjoy will ya!
Can this recipe be cooked on the stove or in the oven. Please notify me of the best method.
Sincerely,
A grill-less girl
Go to Walmart or Target and buy yourself a little throw away grill… :-)
if you have a grill pan for the stove I think it could work…how about a george forman grill?
I got a pretty crappy grill a few years back at a Shaw’s for $30. It lasted me a year and a half before it, literally, got dented by the rain. With it being Fall and all, I suspect you could find some pretty good deals on grills.
And please tell Andy that we all will think less of him until he gets a grill.
Was going to do this sat but it is going to pour, me no lickey grilly in the rainy. So I will probably do this next week as an appitizer for the next recipe.
In wonderful Vermont, it’s supposed to snow on Saturday. I am fully erect just thinking about it. How’s that for an appetizer, Justin?
I feel Andy’s “man” skills are above adequate without the ownership of a grill. Which is why I, with my superior researching skills, have found a similar recipe using an oven. Thank you for your grill suggestions, I’ll let you know how the oven turns out for us pussies on the west coast.
DIRECTIONS
Line a jellyroll pan (15×18x1 inch baking pan) with aluminum foil and place baking rack in pan. Preheat oven to 450 degrees F (230 degrees C).
Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
Justin - You’re a whimp! You’re from New England! We grill rain, sleet, snow, or sunshine…marriage has made you soft.
Kyle - hopefully Dawn will be home in time for “issue” and can help you out
Jess - Good option! gotta love the web…
Grilling in windy conditions is dangerous as a stiff wind could blow out the flame, a warm rain does not bother me but a cold rain……
also and plus I am dangerously close to running out of propane.
Kyle snow sucks and so does your erection
Sounds delectable. Stump Masta, you’ve done it again…you little monster.
Tell me, Deb, that you were talking about the shrimp and not my erection. I mean, you’re cool and all, but you’re married to one of my best friends. That’s just not right. Fight your urges, please.
I mistakenly wrote that comment under the false name of my lovely wife…and the monster comment was meant for Shawn, cause he’s a little food grilling beast.
So, were you talking about my erection?
i have an erection…
coming out of my forehead like a unicorn…
Stumpy, we made your Chiken Fajita Drunky Thingys last weekend. Too bad the Chicken Tortilla Soup I made was so good and filling ’cause by the time the fajitas were ready to eat, we were all so, so full that most could not partake. The chicken, however, was eaten cold in bed the next day as Kyle and I recovered from the night before. It was wonderfully delicious!