Sunday, November 8, 2009

Honey Grilled Shrimp

Honey Grilled Shrimp


1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce

In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.


I've made this recipe before and I loved it. I didn't baste, though. I put the honey into the marinade instead. Also, I fake grilled. Yeah, I said it - FAKE GRILLED. I let George Foreman grill for me and he did a GREAT job. I sprinkled some red pepper flakes on top. It was a nice kick to counteract the sweetness of the honey.

As a side I made Pineapple Salsa and it was really yummy. I approve of both recipes. Now if you don't mind, I'm going to get one of those brownies that I made today. No, I didn't bake them from scratch. Hey, there are some things better left to the professionals. Baking is one of them!


I was a little overzealous on this dinner plan! My “sides” for the shrimp were a New York strip, Crispy Smashed Potatoes and roasted Brussels sprouts. As a result, I ended up slightly overcooking the shrimp, BUT the meal was delicious in any case.

To be honest, the marinade is almost identical to what I usually do for skewered shrimp. I added a little cayenne (next time I’ll add more), substituted olive oil for the Italian salad dressing and put some honey in with the marinade itself. I like using honey in grilled things – it does this kind of crusty, sticky glaze thing that is just heavenly. And yes - I “real” grilled of course.

The potatoes had some issues. They tasted good, but I couldn’t quite get the smashed part right. I think if I use smaller potatoes and cook them a little longer it might work out better. I’m not sure what the fix is, but rest assured I’ll keep trying.

The roasted Brussels sprouts really were the star of the show for me. I tossed raw sprouts with sliced shallots, garlic, bacon, olive oil, salt & pepper and roasted in a 450˚ oven for 25 minutes. I deglazed the roasting pan with a splash of white wine before serving. And as the star I believe they deserve a pic of their own!

1 comment:

  1. Maso Canali Master WinemakersDecember 3, 2009 at 3:44 PM

    Good effort! What really matters is the taste, anyway! Personally, I think seafood goes well with a wine that has a clean, persistent finish (Maso Canali Trentino Pinot Grigio comes to mind of course, given my affiliation). Tropical and floral notes can also bring out the taste of the meal, and a stronger acid "bite" can wash away the fishy aftertaste. Especially works for stuff like grilled salmon, which has that classically "fishy" flavor.