Two grilled shrimp recipes with a molasses twist

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Molasses grilled shrimp with garlic and herbs

I don’t know about you but it’s HOT in my neck of the woods. Atlantic Canadian “hot” isn’t exactly stifling compared to other parts of the country so we’re all in a happy mood. No complaints.

It isn’t great driving weather though for those of us with kids who have had enough of the road trip before we’re even out of town.

Our new solution, the Perplexus. It’s a brilliant car toy. My son received one as a birthday gift and it kept three kids entertained during our 2 ½ hour drive to a friend’s cottage over the weekend. An electronics-free enjoyable two-and-a-half-hour car trip in 30 degree weather with three wrong turns. Okay, they fought over it a bit. But there were no punches thrown, no Perplexus thrown and hardly any hair pulling.

All this heat has been great for eating supper on the deck and getting out of the kitchen in general. As I have said before, I’m no wiz with the barbeque but grilled shrimp I can do. Here are my two favourite shrimp marinades for speedy outdoor meals. Both work in the oven too.

Molasses grilled shrimp recipe

  • 4 cloves garlic, minced
  • ½ cup Grandma Fancy Molasses
  • 2 Tbsp. olive oil
  • 1 Tbsp. Worcestershire sauce
  • ½ tsp. dried thyme
  • 1 tsp. paprika
  • ½ tsp. dried oregano
  • ¼ tsp. cayenne
  • Pinch of sea salt
  • freshly ground pepper, to taste
  • 2 Tbsp. water
  • 1 ½ lb. raw shrimp, peeled

Combine all ingredients, except the shrimp and mix well. Place shrimp in a dish and add the marinade, tossing to coat. Let marinate in the fridge up to two hours.

Thread on prepared skewers and grill over medium heat until done (turns pink), turning once.

Jamie’s citrus grilled shrimp recipe with a molasses twist

(Adapted from Jamie Oliver)

  • Zest of 1 orange (a microplane grater is great for this)
  • ¼ to ½ tsp. crushed red pepper
  • 1 teaspoons paprika
  • ½ tsp. smoked paprika
  • 1 ½ teaspoons Dijon mustard
  • 3 tablespoons Grandma Fancy Molasses
  • 3 tablespoons ketchup
  • 1 teaspoon olive oil
  • Pinch of sea salt
  • freshly ground pepper, to taste
  • 1 ½ lb. raw shrimp, peeled

Combine all ingredients, except the shrimp and mix well. Place shrimp in a dish and add the marinade, tossing to coat. Let marinate in the fridge up to two hours.

Thread on prepared skewers and grill over medium heat until done (pink), turning once.

 

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