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March 1999 Issue
Spicy Shrimp
by Ronda L. Halpin
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I love shrimp! And what better way to have them than with a spicy sweet marinade. This month, I present to you a quick and tasty way to serve shrimp.

What makes this recipe so unique is its special blend of hot pepper sauce, brown sugar, lime juice, and honey mustard. The combination leaves your mouth with a fantastic flavor sensation. If you feel inspired, you can try using different kinds of mustard (I personally like Bavarian mustard with this one -- if you can find it!), lemon or orange juice instead of the lime juice, or varying degrees of hot sauce. Feel free to up the spice level or tone it down as necessary. The recipe below will result in a medium spice level.

Since there are such strong flavors in the shrimp, I suggest you pair them with some milder foods to complete your meal. Serving the shrimp over hot cooked rice with a simple chilled cucumber salad rounds out your meal. You could also have couscous and fruit salad for a sweeter accompaniment. If you're expecting some friends over for a game or a visit, these also make terrific appetizers. Any way you serve them, they're a hit!

 

Spicy Shrimp

  • 1 can condensed tomato soup
  • 1 clove garlic, minced
  • 2 T. olive oil
  • 1 T. brown sugar
  • 1/2 tsp. hot pepper sauce
  • 1 tsp. lime juice
  • 1 T. honey mustard
  • 1 lb. shrimp, precooked and shelled
Begin by making the marinade. Combine all ingredients except the shrimp in a saucepan. Stirring constantly, bring to a boil over medium-high heat. Once the mixture is boiling and the sugar is dissolved, remove from heat.

Place cooked shrimp in a large bowl. Add the marinade. Mix until well coated. Cover and refrigerate for 2 hours.

Arrange the shrimp on a broiler pan and broil for 5-8 minutes 4 inches from the heat. Serve with reserved marinade as a dipping sauce, hot cooked rice, and a cold cucumber salad.

  • Yields: 4 servings
  • Preparation Time: 15 minutes, plus marinating time
 



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