Habanero Bbq Shrimp Recipes

GRILLED SHRIMP WITH ORANGE-HABANERO MOJO

Steps:

• Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
• Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.

HABANERO BBQ SHRIMP

Steps:

• In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
• Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
• Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
• Serve with the remaining sauce on the side for dipping and lime wedges.

MANGO-HABANERO SHRIMP

Steps:

• Place mango, habaneros, lemon juice, ginger, garlic, garam masala, and brown sugar in the jar of a blender. Cover and puree until smooth. Remove lid filler cap, and with the motor running, drizzle in oil. Season with salt to taste.
• Place shrimp in a large resealable bag and pour in marinade. Seal bag and place in refrigerator for 30 minutes to 1 hour. Thread shrimp onto 2 sets of skewers, pushing shrimp together so they're just touching.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place shrimp skewers on grill and cook, turning occasionally, until shrimp are well charred and just cooked through, about 4 to 5 minutes total.
• Transfer shrimp to a cutting board or serving platter and let rest until cool enough to handle. Remove shrimp from skewers and serve immediately.

SMOKY HABANERO BBQ SAUCE

Steps:

• Heat a cast iron skillet over medium-high heat. Place garlic cloves, red pepper, green pepper and habaneros in the skillet and cook, turning occasionally, until blackened in various spots, about 10 minutes.
• Turn off heat, remove vegetables from skillet, set aside and let cool. Once cool, peel and roughly chop garlic, red pepper and green pepper. Wearing gloves, seed and roughly chop habaneros.
• Heat olive oil in a medium saucepan over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened and lightly browned. Next, add the garlic, habaneros, red bell pepper, and green bell pepper and cook for 1 minute. Finally, add tomato sauce, vinegar, honey, molasses, Worcestershire sauce, brown sugar, mustard, cayenne pepper and stir to combine. Bring to a boil, reduce heat to medium-low, and simmer until thickened, stirring occasionally, about 20 to 30 minutes. Season with sea salt to taste (optional).
• When cool, pour sauce into a blender and puree until almost smooth. Pour sauce into a jar (or multiple gift jars) and store in refrigerator until ready to use, up to two weeks.

MANGO HABANERO GRILLED SHRIMP

Steps:

• To prepare marinade, place the habanero chili, green onion, garlic cloves, ginger, and mango in a blender or food processor. Blend mixture until smooth.
• Turn off the blender and add the cilantro and rice wine vinegar and lime to the mixture.
• Pulse in blender until ingredients are evenly combined.
• Season with salt.
• Reserve 1 cup (240 ml) of marinade for basting and dipping.
• Place the shrimp in a sealable freezer bag, pour marinade over the shrimp and toss to coat.
• Let shrimp marinate in the refrigerator for 1 hour.
• Remove shrimp from marinade and thread 5 shrimp onto 2 soaked bamboo skewers (one skewer through the top of the shrimp, the other through the tail).
• Drizzle shrimp skewers with olive oil and season with salt.
• Preheat barbeque to medium-high heat 375-400 F (190-205 C).
• Brush grill with oil.
• Place a narrow sheet of foil down on the heated grill.
• Place the shrimp on the grill while leaving the sticks over the foil to prevent burning.
• Grill shrimp for one minute or until nicely caramelized and charred.
• Flip shrimp and baste with the reserved sauce set aside earlier.
• Shrimp will be done when they turn pink and opaque.
• Remove shrimp skewers from grill and serve with left over sauce.
• Garnish with cilantro and lime wedges.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.