Buster has placed a total of 26 MasterCook recipes in this file: Char-Broiled Shrimp Grilled Beet And Smoked Trout Salad With Chive Oil Grilled Jumbo Shrimp With Citrus Sauce Grilled 'napalm' Shrimp Grilled 'napalm' Shrimp2 Grilled Rum-Soaked Shrimp With Mango Lime Rel Grilled Shrimp And Marinade Grilled Shrimp With Bacon Grilled Tomatillo Shrimp Hot'n Spicy Bbq'd Shrimp Indonesian Barbecued Shrimp Louisiana Barbequed Shrimp - John's Louisiana Bbq'd Shrimp Margarita Shrimp Skewers New Orleans Shrimp Picante Grilled Shrimp Prawn Salad With Basil And Feta Cheese Prawns With Piri-Piri Sauce Shrimp And Grits - 1 Shrimp And Grits - 2 Shrimp On The Grill Spicy Shrimp Spicy Shrimp Kabobs Tea Smoked Shrimp The Best Shrimp The Dr. Pepper Marinade (Brisket) ----------------------------------------------------------- * Exported from MasterCook Buster * Char-Broiled Shrimp Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds large fresh shrimp -- peeled and deveined -- with tails intact 1 cup olive oil 1/3 cup chopped fresh parsley 2 tablespoons fresh lemon juice 2 centiliters garlic - crushed 1 teaspoon salt Combine olive oil and remaining ingredients in a 13 X 9 X 2 inch baking dish; stir well; add shrimp, stirring gently; cover and marinate in refrigerator for at least 8 hours, stirring occasionally; remove shrimp from marinade, using a slotted spoon; reserve marinade; place shrimp on water soaked skewers; grill over medium hot coals 3 to 4 minutes on each side, basting frequently with marinade. DO NOT OVER COOK. 8 servings. Posted to the BBQ List by Carey Starzinger on Jun 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Beet And Smoked Trout Salad With Chive Oil Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Red beets 3 cups Rice vinegar 4 cups Water 2 tablespoons Mustard seeds 1 tablespoon Anise seed 1/4 cup Sugar 1 tablespoon Cumin seed 4 ounces Grape seed oil 1 bunch fresh chives Salt to taste 1 ounce Lemon juice 12 ounces Whole smoked rainbow trout ***FOR GARNISH*** 4 small Bunches of baby leaf lettuce 1 lemon -- Zest of Peel the beets and slice into 1/4 inch thick rounds. In a nonreactive pot combine the venegar, seeds, and sugar. Bring to a boil and reduce by half. Add the water and bring back to a boil. Add beets and cook until done but still firm. Remove from heat and let beets cool in liquid. (The beets can be done a week ahead.) To make the lemon vinegar: Combine 2 ounces of the strained cooking liquid from the beets with the lemon juice. If necessary, remove the bones from the trout. Bones can be easily removed by taking out the backbone, and the pin bones for the most part will come with it. Peel skin off the fillets. Flake the fish gently into small pieces about the size of lump crab meat. Store the fish in the refrigerator or until ready to serve. To make the chive oil: Combine the chives with the grape seed oil in a blender. Puree until smooth; season with salt. To assemble the salad: Remove the beets from the liquid and cook on a grill or in a skillet until warmed. Place three slices of beet onto each plate. Drizzle about 1 T chive oil around beets; do the same with the lemon vinegar. Divide the trout into equal portions and place a small pile of trout on top of the beets. Finish salads by placing one small bunch of baby lettuce in the center of each plate and sprinkling with lemon zest. From "The Austin American Statesman" typed by jessann :) Posted to MM-Recipes Digest V3 #305 Date: Wed, 06 Nov 1996 21:30:23 -0600 From: jessann doe Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Jumbo Shrimp With Citrus Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/2 cup Vegetable oil Grated zest of 1 orange Grated zest of 1 lime 1 tablespoon Fresh basil -- minced OR 1/2 tablespoon Dried basil 1 teaspoon Fresh thyme -- minced OR 1/2 teaspoon Dried 1 pound Extra-large shrimp -- about 18 shells -- removed, cleaned ***VEGETABLE SAUTE*** 1 tablespoon Vegetable oil 3 cups Vegetable -- (use artichokes, -- fennel, red bell -- pepper, and -- zucchini) cut into -- 1/2-inch-wide -- sticks about 2 -- inches long 1 centiliter garlic -- minced Salt and ground black pepper 3 tablespoons Balsamic vinegar ***CITRUS SAUCE*** 1 tablespoon Orange juice 1 tablespoon Grapefruit juice 1 tablespoon Lime juice 2 tablespoons Honey 1 tablespoon Dijon-style mustard For the marinade, combine all the ingredients in a mixing bowl. Add the shrimp and marinate for about 3 hours. (Note the recipe states to marinate at room temperature, but I would not leave it out for that amount of time. The safest thing to do is to marinate in the refrigerator.) When the marinating time is over, make the vegetable saute. In a saute pan over medium heat, warm the oil. Add the vegetables and garlic; saute for 4 minutes, stirring constantly. Season with salt and pepper. Add the balsamic vinegar and continue cooking for 1 minute more. To make the citrus vinaigrette, combine all the ingredients in a mixing bowl. Whisk to dissolve the honey. Remove the shrimp from the marinade and grill or broil for 2 minutes on each side. Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on top of each, and pour on the citrus vinaigrette. Source: Burt Wolf's Table Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled 'napalm' Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Shrimp 20-26 count 1 large Habanero chile stem removed Chopped 1/2 st butter 1 1/2 tablespoons Onion -- chopped 1 tablespoon Cayenne 2 teaspoons Worcestershire sauce 1 teaspoon Lemon juice 1/2 teaspoon Pepper 1/2 teaspoon Paprika 1/2 teaspoon Cumin seed -- ground 1 tablespoon Brown sugar Bambo skewers First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust with paprika and serve. Recipe By : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled 'napalm' Shrimp2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Shrimp 20-26 count 1 large Habanero chile stem removed Chopped 1/2 st butter 1 1/2 tablespoons Onion -- chopped 1 tablespoon Cayenne 2 teaspoons Worcestershire sauce 1 tablespoon Lemon juice 1/2 teaspoon Pepper 1/2 teaspoon Paprika 1/2 teaspoon Cumin seed -- ground 1 tablespoon Brown sugar Bambo skewers First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon juice, pepper, cumin, brown sugar, and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Not any longer than than this as the shrimp will start to "cook" on their own. Grill over medium heat untill opaque and slightly crispy. Dust with paprika and serve. Recipe from by RockMc on Mar 29, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Rum-Soaked Shrimp With Mango Lime Rel Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MANGO-LIME RELISH*** 3 Mangoes 1 small Bell peppers 1 small Bell peppers -- red 1 small Onions -- red 1 cup Juice -- pineapple 4 tablespoons Juice -- lime 1 teaspoon Garlic cloves -- crushed 4 tablespoons Vinegar -- red wine 1 tablespoon Curry powder ***FISH*** 32 large Shrimp 8 tablespoons Juice -- lime 1 1/2 cups Juice -- pineapple 1/2 cup Rum -- dark 1 teaspoon Garlic cloves -- crushed Seed bell peppers. Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper and onion. Combine all the remaining ingredients in a bowl. Mix lightly then add diced mango, pepper and onion. Mixture will keep in the refrigerator for three days. Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter. In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste. Add he shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice. Remove the shrimp from the marinade and discard the liquid. Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer. If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through. Place the skewered shrimp on a grill over medium-high heat. Grill for about 3-4 minutes on each side, until the shells turn bright red. The meat should be an even opaque white. Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish. The recipes are from _Thrill of the Grill_ Posted on GEnie by S.MEASE [COOKIE LADY], Jan 14, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Shrimp And Marinade Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Olive oil 2 tablespoons Parsley -- fresh, chopped 2 teaspoons Coriander seeds -- ground 1 teaspoon Salt -- coarse 1/4 teaspoon Black pepper 45 Shrimp -- large (2 lb) 2 tablespoons Lemon juice 1 tablespoon Ginger -- grated 12 Skewers 1/4 teaspoon Pepper -- red, crushed 1/2 teaspoon Thyme -- dried Soak bamboo skewers 1 hour before using. Devein shrimp with scissors leaving shell intact. Mix all ingredients except shrimp until blended. Ad shrimp and marinate 30 minutes at room temper- ature or overnight in refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel skewers. Cook 1-1/2 to 2 minutes per side. Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Shrimp With Bacon Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Judy Garnett - pjxg05a 2 pounds Fresh jumbo shrimp 1/4 cup Lemon juice 1/4 cup Catsup 3 dashes Hot pepper sauce 1 Garlic clove -- crushed 1/2 cup Oil 1/2 pound Bacon -- (or more) Lemon wedges Shell and devein uncooked shrimp. In a bowl, mix next 5 ingredients. Marinate shrimp in mixture 30 mins. to 1 hour at room temp. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers. Grill until bacon is crisp, 10 to 12 mins. Turn several times and brush with reserved marinade. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy. Serve at once with lemon wedges. Formatted by Judy Garnett Source: Simply Delicious Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Tomatillo Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Tomatillo 1 Avocado 1 Green tomato -- cored & quarter 2 Garlic -- cloves 1 Jalapeno chili -- seeded, 1 Cilantro -- sprigs, 1 Salt 6 Mesquite chip 1/4 cup Safflower oil 1/4 cup Butter 2 tablespoons Chili powder 2 tablespoons Fresh lemon juice 1 pound Shrimp -- large For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in processor, using on/off turns. Transfer to heavy medium saucepan. Simmer until beginning to soften, stirring occasionally, about 3 minutes. Pour mixture into blender. Add avocado, chili, cilantro and salt. Blend until smooth, stopping occasionally to scrape down sides of blender, about 3 minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature or slightly chilled. Soak mesquite chips in water to cover 30 minutes and drain. Prepare barbecue grill with white-hot coals (or set gas grill on high). For marinade: Combine oil, butter, chili powder and lemon juice in small saucepan. Stir over medium heat until butter melts. Cool marinade slightly. Peel shrimp (leave tail on) and devein. Place in non aluminum bowl. Add marinade, mixing to coat. Marinate 15 minutes, turning occasionally. Oil barbecue rack. Add mesquite to coals. Thread shrimp on skewers. Grill until shrimp turn opaque, about 1 1/2 minutes on each side. (Can be prepared 30 minutes ahead. Wrap in foil and keep at room temperature.) Serve with green salsa. *Available at Latin American markets. Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 29, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot'n Spicy Bbq'd Shrimp Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Vegetable oil 1/2 cup Chili sauce 1/2 cup Catsup 1/3 cup Frsh sqzed lemon juice 1/4 cup Worcestershire sauce 2 tablespoons Gravy Master or Kitchen Bouquet 1 teaspoon Soy sauce 1 teaspoon Tabasco sauce 2 tablespoons Minced garlic 1 tablespoon Dark brown sugar - packed 1 Lemon cut in wedges 2 pounds Lge shrimp -- (20 - 25 count) Shelled and deveined Bamboo skewers - soaked 30 Minutes in water to cover in a zip-lock plastic bag and pour marinade over; close bag and refrigerate for 24 hours, turning several times; remove shrimp from marinade and drain; thread on skewers with lemon wedges; broil/grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done; DO NOT OVERCOOK! serve immediately with any remaining marinade. Makes 6 to 8 servings. Posted by Chuck Ozburn. MM:MK VMXV03A. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Indonesian Barbecued Shrimp Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DIPPING SAUCE*** 1/2 cup peanut butter 1/2 cup water 1 tablespoon brown sugar -- packed 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon red pepper sauce 1 small garlic clove -- crushed ***SHRIMP*** 1 1/2 pounds shrimp -- peeled 2 tablespoons vegetable oil 2 tablespoons water 1 tablespoon lemon juice 1 teaspoon brown sugar -- packed 1/2 teaspoon salt 1/2 teaspoon red pepper sauce 2 garlic cloves -- crushed Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving space between each. Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink. Serve with sauce, and if desired, lime wedges. Posted to the BBQ List by Carey Starzinger on May 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Louisiana Barbequed Shrimp - John's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds head-on U-10 shrimp 2 1/2 cups butter 5 teaspoons minced garlic 1 cup dry sherry 4 tablespoons spice mix 2 1/2 cups olive oil 24 bay leaves 1 teaspoon thyme 1/2 cup chopped celery 1/2 cup chopped parsley 1/2 cup chopped onion ***SPICE MIX*** 2 1/2 tablespoons rosemary 2 1/2 tablespoons paprika 2 teaspoons fresh ground black pepper 1 1/4 teaspoons sweet basil 1 1/4 teaspoons marjoram 1 1/4 teaspoons kosher salt 1/4 teaspoon cayenne 2 teaspoons turmeric 1 teaspoon fresh ground white pepper 1 teaspoon tarragon Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not recommended to use the coffee mill for coffee again, only for spices ) In a 14 inch skillet sweat the celery, onion and fresh parsley in the butter and oil. Add garlic and saut‚ for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French bread. Goes especially well with champagne! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Louisiana Bbq'd Shrimp Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ketchup 1 cup water 1/2 cup cider vinegar 3/4 cup sugar 2 each garlic -- cloves, minced 1/2 cup onion -- minced 1/2 cup celery -- diced 1/4 cup parsley -- minced 1 each juice and rind of 1 lemon 1/4 teaspoon hot pepper sauce 1 1/2 tablespoons Worcestershire sauce 1/2 teaspoon basil -- ground 1/2 teaspoon oregano -- ground 1/2 teaspoon cinnamon 1 tablespoon bacon fat 5 pounds shrimp -- peeled and deveined salt to taste Combine all except shrimp. Cook, stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbequing skewers. Barbeque, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook!!! Overcooked shrimp are tough and chewy. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Margarita Shrimp Skewers Recipe By : Serving Size : 27 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/2 cup tequila 1/4 cup fresh lime juice 1 1/2 ounces orange juice concentrate -- thawed 2 teaspoons vegetable oil 1 1/2 pounds medium shrimp -- peeled and deveined soaked bamboo skewers 3 fresh jalapenos -- cut as directed 1 large red bell pepper -- cut into 1/2-inch squares coarse salt minced fresh cilantro lime wedges CUT each jalapeno into 8 small pieces Prepare marinade, combining ingredients in a small bowl. Place shrimp in a plastic bag or shallow dish, pour marinade over them and refrigerate for 30 minutes. Fire up grill, bringing temperature to high (1 to 2 seconds with the hand test). While grill heats, drain shrimp, discarding marinade. Skewer shrimp with jalapenos and bell pepper pieces, avoiding crowing. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces. Assemble remaining kebabs and sprinkle them lightly with salt. Grill kebabs uncovered over high heat for 1-1/2 to 2 minutes per side, until shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook kebabs the same amount of time, turning once midway. When done, sprinkle kebabs lightly with cilantro and serve them hot, with lime wedges for squeezing. VARIATION from serving the shrimp on the skewer, the Jamisons sometimes pile them in margarita glasses with salted rims and lime wedges. About 2+1/4 dozen kebabs. Source: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Orleans Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds raw shrimp ***POACH IN FOLLOWING*** 8 cups water 1/4 cup sliced onion 1 tablespoon garlic powder granulated 2 bay leaves 2 celery ribs with leaves 2 tablespoons salt 4 tablespoons lemon juice ***MARINADE*** 1/2 cup finely chopped celery 1 green onion finely chopped 6 tablespoons olive oil 3 tablespoons lemon juice 1/2 teaspoon hot pepper sauce 5 tablespoons horseradish 2 tablespoons mustard 1 tablespoon paprika 1 teaspoon salt 1 tablespoon pepper white 1/2 cup ketchup 1/3 cup chili powder Marinade shrimp for 24 hours Simmer the shrimp for 5 minutes don't overdue, wash in cold water immediately and shuck the shells Took some good bacon and cut into thirds and fryed just enough to be done. Get the shrimp out and wrap bacon around each shrimp and secure with toothpick. I placed these on cookie trays so they can be made ahead of time. About an hour before serving took cookie tray with the shrimpys and put in smoker at 235 degrees. I brushed these a couple times with marachino votka cherry juice. If one doesn't have this I would recommend a light coat of a good oil. Serve. These were totally devoured in short time. Posted to the BBQ-List by Don Havranek on 14 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Picante Grilled Shrimp Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SHARON MEHL CFFM46A*** 1 pound Shrimp -- jumbo, peeled and 2 tablespoons Juice -- lime Deveined -- tails left on 2 Garlic cloves -- minced (16-18 per pound) 1/2 teaspoon Salt 1 cup Pace picante sauce Rinse shrimp in cool running water; dry with paper towels. Thread shrimp onto skewers. For sauce, combine remaining ingredients; mix well. Brush shrimp with sauce. Place skewered shrimp on grill over hot coals or on rack of broiler pan; grill or broil 5 to 8 minutes or until shrimp is cooked through, turning and basting occasionally with sauce. Heat remaining sauce; serve with shrimp. Makes 4 servings. Note from Pace: When the over-the-coals entree must be elegant, but time is at a premium, these impressively skewered shrimp are an easy menu solution. Source: Pace Picante 40th Anniversary Recipe Collection; page 118 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #086501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prawn Salad With Basil And Feta Cheese Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Olive oil 2 Garlic cloves -- minced 1 tablespoon Ground coriander seeds 2 1/2 cups Minced fresh basil 1 pound Large prawns -- shells and tails -- removed 1 cup Loosely packed arugula leaves 2 Roasted sweet red bell peppers -- seeded and thinly -- sliced (about 3/4 -- cup) 1/2 pound Feta cheese -- crumbled Freshly cracked black pepper Combine 1/2 cup of the olive oil with the garlic, coriander seeds and 1 cup of the minced basil in a medium-size, non-reactive bowl. Add the prawns, cover and marinate at room temperature for 1 hour or in the refrigerator overnight. To grill the prawns: Prepare a medium-hot fire (a light layer of gray ash should cover the charcoal), place the prawns on the grill and cook, basting with the marinade and rotating the prawns to cook evenly, for 4-5 minutes or just until they are opaque to the center. Remove from the grill. To bake the prawns: Place prawns in a single layer, with marinade, in a baking dish in a preheated 450'F. oven. Cook for 5-7 minutes or just until the prawns are opaque to the center. Remove prawns from baking pan with a slotted spoon. Arrange the arugula and the remaining basil on a large platter. Top with the warm prawns, roasted peppers and feta cheese. Drizzle with the remaining 1/4 cup olive oil and sprinkle with freshly ground pepper. Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32 grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Posted to MM-Recipes Digest V4 #090501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prawns With Piri-Piri Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large prawns 2 teaspoons lemon juice 6 centiliters garlic seasoning salt piri-piri sauce to taste Clean the prawns and take the 'vein' out. Make a paste with the ingredients and press the paste into the slit along the back of the prawn where the 'vein' was. Allow the prawns to marinate for a couple of hours and then grill over medium hot coals. Brush with excess marinade while grilling. Serve with green salad and garlic butter. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shrimp And Grits - 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE GRITS*** 12 cups chicken broth 4 1/2 cups stone ground white grits 1 cup heavy cream salt and pepper ***FOR THE GRAVY*** 4 tablespoons butter 1/2 cup sliced tasso -- cut into 1 inch -- strip 1/2 cup flour 4 cups chicken broth salt and pepper ***SHRIMP*** 1/2 pound smoked chorizo -- sliced 1 tablespoon olive oil 2 pounds deveined shrimp 1 1/2 cups chicken broth 1 tablespoon chopped parsley Bring broth to a boil. Slowly stir in grits. Reduce heat. Cook 20-25 minutes stirring frequently. Add cream and cook another 10 minutes. Salt and pepper to taste. For the gravy, melt butter in heavy saucepan on low heat. Add tasso and brown for 1 minute. Add flour to make a roux. Cook until nutty. Turn up heat to medium and add 2 cups of broth. Stir until smooth. Add 2 cups broth and thicken into a gravy. Reduce heat and cook 15 minutes more. Salt and pepper to taste. To prepare the shrimp, heat olive oil in heavy fry pan. Add sliced chorizo. Saut‚ 2 minutes. Add shrimp and cook for 1 minute. Add 1 cup broth to deglaze. Add gravy and parsley. Bring to boil and simmer 1 minute. Add last of broth if necessary to thin gravy. Divide grits into 8 bowls and spoon shrimp mixture over the top. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shrimp And Grits - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound peeled shrimp 2 tablespoons fresh lemon juice salt to taste cayenne to taste 3 tablespoons bacon grease 1 small onion -- finely chopped 1/4 cup green pepper -- finely chopped 2 tablespoons all-purpose flour 1 cup shrimp stock grits fresh hot chile peppers -- to taste, optional tasso -- optional In a bowl, sprinkle shrimp with lemon juice, salt, and cayenne. Heat grease in a skillet. Saut‚ onion and peppers until translucent. Sprinkle in the flour and cook until flour browns. Add shrimp and stock. Stir while cooking about 3 minutes. Thin with water if necessary. Serve immediately over grits. The Chile Head version replaces the green pepper with New Mex and saut‚ a bit of tasso in the grease first. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shrimp On The Grill Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup tarragon vinegar 1 minced shallots -- up to 2 1 centiliter minced Garlic -- up to 2 2 tablespoons Dijon mustard -- up to 3 juice from 1-2 lemons salt and fresh cracked pepper to ta optional: Texas Pete or Tabasco Sau Put all ingredients in blender and whiz until smooth. In a large measuring cup, combine 1/2 cup each vegetable oil and virgin olive oil. With the blender running SLOWLY pour in the mixed 1 cup of oil. The object is to incorporate the oil into a creamy emulsion. You may need to stop and burp the air/pooled oil from the blender. Peel and clean 1 pound of shrimp and place in a ceramic bowl. Pour marinade over shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter. Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers that have been soaked. Grill 3-4 minutes per side, depending on size of shrimp. Recipe by Kirby Welch on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds shelled large shrimp ***MARINADE*** 2 tablespoons catsup 1 cup olive oil 1/2 teaspoon cayenne pepper 1 teaspoon salt 2 each garlic cloves -- crushed 1/4 cup lemon juice 1 teaspoon oregano -- crushed 1 tablespoon Tabasco sauce 1/8 cup fresh orange juice In a medium mixing bowl, combine all ingredients except the shrimp. Mix thoroughly with a whisk. Add shrimp and let marinate 1 to 2 hours. Set shrimp on medium hot grill. Cook for 2 to 3 minutes on each side. Baste shrimps continually while grilling. Dip sizzling hot shrimp in remaining sauce, and serve immediately. Posted to the BBQ List by Carey Starzinger on Oct 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Shrimp Kabobs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp 3 tablespoons oil 2 tablespoons Pickapepper sauce -- or Tabasco 2 tablespoons apricot preserves 1 tablespoon honey 1 teaspoon maple syrup 1 teaspoon red pepper flakes 1 teaspoon pepper -- black, ground 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon rosemary 1 teaspoon garlic -- minced 3 tablespoons lemon juice Peel and devein shrimp. Stir together oil, Pickapeppa sauce, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic. Stir in shrimp. Cover and chill at least 1 hour. Drain shrimp, reserve marinade. Thread shrimp on skewers and barbeque over medium heat. Shrimp are done when they turn white throughout. Try not to overcook as that makes them tough and chewy. Posted to the BBQ List by Carey Starzinger on May 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tea Smoked Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***LIGHT TEA SMOKING MIXTURE*** 1/3 cup long-grain rice 2 tablespoons loose black tea 2 tablespoons brown sugar 5 dried red chilies -- optional ****** 3/4 pound large shrimp -- shelled, deveined 2 teaspoons sugar 2 teaspoons caraway seeds 1 teaspoon salt Combine sugar, salt and caraway seed in 1 cup of water. Stir to dissolve. Add shrimp. Cover and refrigerate 30 minutes. Smoke 7-8 minutes. Serve with a remoulade sauce or sweet and hot mustard. Posted to the BBQ List by Kit Anderson NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Best Shrimp Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fresh or dried rosemary 2 teaspoons thyme 1 teaspoon black pepper 2 centiliters garlic -- peeled and chopped 1/2 teaspoon fennel seed 1 teaspoon celery seed 1 teaspoon crushed red pepper 2 quarts clam broth 3 ounces tomato paste 1 st butter 1 1/2 pounds shrimp french bread 1.Using a mortar and pestle, partially grind the rosemary, thyme, and fennel seed. Break the spices up rather than grinding them. In the end there should still be recognizable pieces of the rosemary, etc. 2.Mix the ingredients in a pot. 3.Simmer for an hour or two. 4.Just before serving, add raw shrimp. 5.Simmer until shrimp is done, stirring, about 2 minutes. 6.Serve in bowls. Each bowl should contain a serving of shrimp and a lot of broth. The broth should almost completely cover the shrimp. Use unpeeled shrimp. The dish is eaten with your fingers. Dig out a piece of shrimp and peel it. Eat it. Soak up the broth with the bread and eat that. No utensils. This recipe makes a lot of broth. **If you have the time, peel the shrimp down to the last joint, leaving that and the tail intact. Add the shells to the clam broth and bring to a boil, then cover and simmer at least 1 hour. Pour into blender in batches and process till smooth. Strain back into pot. Add herbs and remaining ingredients and proceed with the recipe. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Dr. Pepper Marinade (Brisket) Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Dr. Pepper -- up to Lawrys Season Salt Fresh Ground Pepper 2 Beef Bouillon cubes dissolved in 4o -- up to water 4 centiliters garlic minced -- up to Worcestershire sauce 2 tablespoons lime or lemon juice -- up to 1 Bo commercial BBQ sauce -- up to Combine all ingredients. Marinade brisket in juice for 2 days. Early in the morning of the day you are going to cook, remove brisket from juice and let sit at room temp. while you get fire ready. I am using a NBBD; have for about 9 years. Place brisket in smoker, fat side up, and cook for about 12-14 hours at 275-325. I usually start about 7:00 or 8:00 in the morning and take off about 10:00 or 11:00 that night. Baste during cooking with leftover juice. Remove brisket from smoker and wrap in foil. Make sure not to let any holes get in the foil of juice will leak out. Place brisket in foil in oven and let cook over night at 150-175. About 1:00 or 2:00 the next afternoon, you got the best tasting, juiciest and most tender brisket you ever had. MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by Donald R Wallace/RCH/NS/MCI on 24 Apr 98 9:44:30 EDT, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -