Spicy Cranberry Shrimp is a traditional American (from the USA) recipe for a classic festive starter of prawns marinated in a cranberry sauce based marinade that's cooked on a barbecue (or griddle pan) whilst being basted with the excess marinade. The full recipe is presented here and I hope you enjoy this classic American version of: Spicy Cranberry Shrimp.
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Ingredients:
200ml whole berry cranberry sauce (reserve 4 tbsp)
1 jalapeño chilli, diced (remove the seeds and membranes if you want it milder)
1 tbsp fresh ginger, peeled and minced
3 garlic cloves, minced
finely-grated Zest of 1 lime
2-3 tbsp lime juice (about the amount you get from 1 lime)
2 tbsp dark soy sauce
2 tbsp balsamic vinegar
500g prawns (shrimp) peeled and de-veined
Several skewers for grilling (soaked in water if using wood/bamboo skewers)
lime wedges for serving
Method:
Prepare the marinade by heating the cranberry sauce gently until it's runny (either in a small pan or in the microwave). Turn into a shallow dish and whisk with all the remaining ingredients (except the prawns).
Add the prawns and stir to coat in the marinade. Transfer to your refrigerator and marinate for 1-2 hours.
Either pre-heat your barbecue or heat a griddle pan on the stove top over medium-high heat. Thread the marinated prawns onto skewers and cook for 2-3 minutes per side, basting with leftover marinade as you turn, until the prawns are cooked through.
Slide off skewers, brush with reserved 4 tbsp of cranberry sauce, and serve accompanied by the lime wedges.
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