This recipe has been on deck for a little bit and we finally had some time and bandwidth to get it done! Original recipe is for a bigger crowd if you need something for a party! Thank you chowhound for the great option for a quick dinner.
I didn’t have the brandy for the sauce – so i used sherry instead… and it worked great! So delicious!
Smokey shrimp with Marie Rose Sauce
July 20, 2021
Category
Appetizers
Great For 2
Grilling
Shrimp
Persons
2
Serving Size
6-10 shrimps
Prep Time
20 minutes
Cook Time
6 minutes
Total Time
26 minutes
Notes
Sauce is delightful and is enough for a couple batches!
Ingredients
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:
- 1 tablespoons vegetable oil
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 12-20 large shrimp, peeled (but with the tails intact) and deveined
- 4 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
Instructions
For the sauce:
- 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:
- Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
- Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
- 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.
- 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.
- Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
Verdict:
Shrimp and sauce go lovely on top of a salad! Yummy, quick and delightful!
I stored the sauce in a saved jelly jar. Great for pouring.
