July 7th, 2014
Recipe courtesy of www.newscanada.com. Recipe from Weber's Way to Grill by Jamie Purviance.
In a heavy-bottomed saucepan combine the sauce ingredients. Place over medium heat and cook (but do not simmer), whisking constantly, just until the sauce is smooth and slightly thickened; 2 - 3 minutes (the sauce will thicken further as it cools). Remove from heat.
In a food processor or blender, pulse the shrimp pop ingredients and process until a chunky paste is formed.
Pour the vegetable oil onto a sheet pan and brush it evenly all over the surface. Using 2 spoons, shape the mixture into small ovals or quenelles, placing them on the oiled sheet pan as you make them. Turn them, making sure they are well-coated with oil. Refrigerate for 30 minutes to 1 hour to firm up the texture.
Prepare the grill for direct cooking over high heat.
Place a quenelle on the end of each skewer. Brush the cooking grates clean. Grill the shrimp pops over direct high heat, with the lid closed as much as possible, until they are opaque throughout; 4 - 6 minutes. Turn them once or twice, and cut one open with a sharp knife to test for doneness. Arrange the shrimp pops on a serving platter. Serve warm with dipping sauce.
678 calories, 43 g protein, 14 g carbs, 2 g fibre, 50 g fat. Excellent source of niacin, vitamin B1, B6, B12, vitamin E. Good source of vitamin B2.