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Grilled Shrimp Skewers with Marie Rose Sauce recipe from BaconFatte.com

Grilled Shrimp Skewers with Marie Rose Sauce

This recipe for Grilled Shrimp Skewers with Marie Rose Sauce will be your new summertime favorite! Prepare as main course, as part of a Surf-n-Turf dinner, or as a delicious appetizer.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 - 8
Author Michele Phillips, BaconFatte.com

Ingredients

For the sauce:

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 3 tablespoons brandy
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Sriracha or other hot sauce
  • 1 teaspoon Worcestershire
  • ¼ teaspoon ground black pepper
  • Kosher salt to taste

For the Shrimp Skewers:

  • 7 - 10, 12 ” wooden skewers - soaked in water prior to using
  • 2 Tbsp. light olive or canola oil
  • 1 tsp. smoked paprika
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. ground black pepper
  • 2 pounds large shrimp about 30 “U15” shrimp – cleaned, tails on
  • 30 cherry tomatoes, or more if you wish

For the Rice:

  • 2 cups uncooked rice (I used a combination of brown and basmati)
  • 3 tablespoons light olive or canola oil
  • ½ cup brandy
  • 1 teaspoon raw sugar
  • ¼ teaspoon Kosher salt
  • 1½ cups frozen pearl onions – about 45 – thawed and halved

For the Garnish:

  • Thinly sliced scallions or micro greens – optional but very pretty

Instructions

For the Sauce:

  1. In a small glass mixing bowl, add mayonnaise, ketchup, brandy, lemon juice, Sriracha, Worcestershire, and pepper. Stir well. Taste, and add salt if needed. Refrigerate (covered) until ready to serve.

For the Rice:

  1. Prepare two cups of dry rice – such as brown or basmati - per directions on package.
  2. In a lidded pan over medium-low heat, add the oil, brandy, sugar, and salt, and stir well. Cut pearl onions in half, and add them to the pan. Sautee onions for 10 - 15 minutes until about half of the liquid is gone and onions are lightly caramelized. Add cooked rice, and stir well. Cover pan and keep rice warm until serving.

For the Shrimp:

  1. Soak the wooden skewers and clean (peel and devein) the shrimp.
  2. Prepare the marinade. In a medium-sized glass bowl, add the oil, paprika, salt, and pepper, and stir well. Add cleaned shrimp and cherry tomatoes, and stir to make sure everything is evenly coated. Refrigerate for 10 minutes, then remove from refrigerator and stir again before skewering.
  3. Prepare grill to medium-high heat.
  4. Skewer the marinated shrimp – tail end first, then head end. Then add a cherry tomato between each shrimp, and one on each end. Repeat with two or three more shrimp per skewer, making sure not to skewer the shrimp too tightly so they cook evenly.
  5. Place skewers on prepared grill. Do not crowd or overlap skewers. Grill for 2 – 3 minutes, then flip and cook for 1 – 2 minutes more just until cooked through. Shrimp should be opaque and firm with a light pink color and internal temperature of 120°. Overcooked shrimp will curl tightly and have a tough, dry (versus tender, juicy) texture.

To Serve:

  1. Spoon rice mixture onto a platter. Place cooked shrimp skewers on top of rice. Drizzle shrimp and rice with Marie Rose sauce, garnish, and serve immediately.

Recipe Notes

*Soak wooden skewers in water for a minimum of two hours - or overnight, if possible - before using. This is definitely something to do ahead the day before if you’re entertaining.
*The shrimp marinade and Marie Rose sauce can be made a day ahead and kept covered in the refrigerator.
*Clean shrimp as soon as possible after purchase for freshest flavor. Refrigerate in a tightly covered glass bowl until ready to marinate, skewer and grill.
*If you want to get fancy with the sauce, place it in a squeeze bottle for better control when drizzling.
*Marie Rose sauce can also be served on the side in a small bowl with a spoon, or in individual bowls.

Recipe adapted from Chowhound.