Ancho Butter Shrimp

This recipe for grilled ancho butter shrimp has the great flavor of ancho peppers with a slight bite of cayenne heat. As an added bonus this recipe can be changed to a salt free grilled shrimp recipe by simply substituting salt free butter.





Grilled Ancho Butter Shrimp

This recipe can be whipped up in about an hour after the shrimp are thawed. No salt is used in the seasoning mix, so the only salt is in the butter. By replacing the regular, salted butter with unsalted butter, it becomes great for a low sodium diet.

INGREDIENTS

  • One pound of shrimp, 21-25 size or larger
  • 1/4 pound salted butter (unsalted butter for a no-salt recipe)
  • 1 teaspoon Mrs. Dash Garlic Herb seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Combine the dry ingredients. For a spicier shrimp recipe, double the amount of cayenne pepper. Now's the time to light the charcoal, so it's good and hot when grilling time arrives. Preheat your gas grill right before you put the shrimp on the skewers.




Melt the butter in a small sauce pan, heating over low heat until the solids separate and the butter just begins to brown. Skim the foam from the top of the butter as it's clarifying. The solids will sink to the bottom of the pan.




Pour the melted, brown butter into a heat proof bowl, leaving the browned solids in the pan. Add half of the dry ancho seasoning mix to the butter.




Peel the shrimp. The 21-25 size is perfect for this recipe, since each one makes a nice sized bite. Check the shrimp for veins as they're peeled.




Season the peeled shrimp with the remaining dry ancho seasoning mixture. Mix them well after sprinkling on the ancho seasoning mix so all sides are coated evenly.




Thread the shrimp onto skewers. By using the 21-25 size, three or four skewers will be about right. My skewers are flattened, so the shrimp won't spin around easily. If using bamboo skewers, soak them in water first, and use a pair of skewers to keep the shrimp from spinning.




With your grill hot and ready, place the shrimp skewers directly over the heat. Grill for three minutes on the first side...




then turn the shrimp over, grilling for another three minutes on the other side. If you're grilling larger shrimp, give them an extra 30 seconds to one minute on each side. And with smaller shrimp, grill for two to two and one-half minutes per side.




Slide the grilled shrimp off of the skewers into a bowl, then pour on the ancho seasoned brown butter. Give them a stir so the shrimp are all coated with buttery goodness!




And that's that! You now have a pound of succulent grilled ancho butter shrimp. These little goodies are great as appetizers or for a quick snack on Saturday afternoon. Ancho butter shrimp can also be served over brown or white rice, with a side of steamed broccoli to make a really nice, yet simple meal.

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