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.
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.
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.
Remove any veins you find while peeling the shrimp.
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. When 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.
You can use two skewers per kabob to keep the shrimp aligned.
To get some great smoke flavor, lay a foil packet containing about 1/4 cup of pecan chips directly on the hot charcoal. When the packet begins smoking, place the shrimp skewers directly over the heat.
Grill for two minutes on the first side.
Turn the shrimp over, grilling for another two minutes on the other side.
If you're grilling larger shrimp, give them an extra 30 seconds to one minute on each side.
With smaller shrimp, grill about one 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.