Jumbo Chile Crusted Shrimp Satays

jumbo-chile

*The key to this dish is in the proper cooking of the shrimp. If overcooked, the shrimp will become tough and dry.

*Be sure to baste liberally with Santa Fe Barbecue Butter to maintain moister and bold flavors.

*Elevate the skewers with a small mesculin salad tossed with vinaigrette dressing, or as we have with curled fresh carrots tossed with a sweet chile dressing.


Yield: 4 Servings
12 Each Jumbo Shrimp, U-12 size preferred
12 Each 8" - 12" Bamboo Skewers
As Needed Vegetable Oil
3 Tablespoons Light Chili Powder (e.g. Gebhardt’s brand)
1/2 Cup Santa Fe Barbecue Butter, softened but not melted (recipe follows)
1/4 Cup Chipotle Sour Cream, cold (recipe follows)
2 Teaspoons Minced Fresh Chives OR Chopped Fresh Parsley

Preparation:
  1. Soak skewers in water for approximately 1 hour prior to skewering shrimp.
  2. Peel and devein the shrimp, without tearing or breaking, leaving the tail and 1st joint intact.
  3. Skewer each shrimp beginning at the tail, to the head portion, stretching the shrimp as straight as possible.
  4. Lightly brush each shrimp, on all sides, with the vegetable oil.
  5. Thoroughly dust all shrimp surfaces with chili powder, keeping the tail shell area ‘clean’
  6. Char-grill the shrimp using medium high heat, for 2 1/2-3 minutes (depending upon the size of shrimp used) per ‘side’.
  7. While grilling, baste all sides liberally with the Santa Fe Barbecue Butter.
  8. Arrange the 3 skewers neatly on an appropriate service plate.
  9. Neatly drizzle the Chipotle Sour Cream over the shrimp.

    Note: 

    Place the sour cream into a small plastic bag - cut a small ‘tip’ in one corner and use as a pastry bag.

  10. Sprinkle the chives or parsley neatly over the skewers.

Santa Fe Barbecue Butter
Yield: 1/2 Cup
1/4 Pound (1 stick) Butter, salted, softened but not melted
2 Tablespoons Dean & Danny’s Santa Fe Seasoning
1 Tablespoon Barbecue Sauce (we recommend K.C. Masterpiece Original)

Preparation:
  1. Combine the butter, Santa Fe Seasoning and barbecue sauce in a mixing bowl.
  2. Blend the ingredients until well mixed and the butter is smooth and uniform in color.
  3. Refrigerate for 2 hours prior to using.

Chipotle Sour Cream

Yield: 1 Cup
1 Cup Sour Cream
1 Tablespoon Dean & Danny’s Santa Fe Seasoning
1/4 Teaspoon Table Salt

Preparation:
  1. Combine the sour cream, Santa Fe Seasoning and salt in a mixing bowl.
  2. Blend the ingredients until well mixed and the sour cream is smooth and uniform in color.
  3. Refrigerate for 2 hours prior to using.