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.

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.

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.

HABANERO BBQ SAUCE

Steps:

• Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
• Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes. Cool and serve.

BLACKBERRY HABANERO BBQ SAUCE

Steps:

• Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
• Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
• Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.