Whether you are coming in from the field or the water, nothing beats the feeling of cooking up something you harvested. From grilled trout to turkey tenders, Lone Star Outdoor News has published some excellent wild game recipes over the last 16 years. We hope to share and inspire folks to get creative in the kitchen.
Tangy Shrimp Skewers
Recipe and photos from Nate Skinner
More and more folks are cooking meals at home, and as far as the kitchen is con- cerned, I’m a big fan of keeping it simple. And when you can combine simplicity with an excellent taste, you have hit the recipe jackpot.
These grilled shrimp skewers are perfect for the season. The ingredients and materi- als necessary to create them will not be hard to find at grocery stores, not to mention, purchasing shrimp allows you to support small, local businesses, like seafood markets, that may be struggling.
The tangy, spicy flavor that makes this dish so great comes from mixing yellow mus- tard and Louisiana Brand Original Hot Sauce together. There’s no fancy, homemade glaze to be made. Simply combine the two until the taste satisfies your palate. Go heavier on the hot sauce to increase the heat, or add more mustard to make it tangier and mild.
It’s springtime in Texas, and seafood is on the menu. Spice things up in the kitchen in easy fashion, and give this recipe a try!
Prep time: 15 minutes Cook time: 20-25 minutes
Ingredients/materials:
1 lb. deveined and peeled large shrimp
2 ozs. thick cut bacon
Salt
Pepper
Yellow mustard
Louisiana Brand Original Hot Sauce
Skewers
Basting brush
Instructions:
Salt and pepper shrimp to taste. Wrap each shrimp in bacon and place it on a skewer. Create the sauce that each skewer will be basted with by combining yellow mustard and Louisiana Brand Original Hot Sauce in a small bowl. Add more mustard or hot sauce as necessary until the desired blend of a spicy, tangy taste is achieved.
Grill on medium heat (300-350 degrees) for 10 minutes. Then, baste each skewer with the mustard/hot sauce mixture and flip. Baste the opposite side of the skewers with the mustard/hot sauce mixture. Total cook time should be 20-25 minutes, or until edges of bacon appear crispy and shrimp appear white.
Remove from grill, serve and enjoy.
