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Creole Shrimp Skewers

This recipe comes from the the Break Eggs web site which is run by Faith Heinauer. This is what she said in describing Break Eggs:

"I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"These shrimp are coated in a flavorful Creole marinade made of habanero sauce, red pepper flakes, Tobasco and cayenne pepper. Hot damn, that’s one spicy skewer!"


2 pounds medium-sized shrimp, peeled & deveined, with tail left on (optional)
1/2 cup olive oil
1/2 cup ketchup
3 Tablespoons habanero sauce
1 Tablespoon lemon juice, freshly squeezed
2 teaspoons crushed red pepper flakes
dash of Tabasco sauce
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 Tablespoons fresh parsley, minced
1/3 cup green onions, chopped


  • Place the shrimp into a 9 x 13 glass pan.
  • Place the olive oil, ketchup, habanero sauce, lemon juice, crushed red pepper flakes, Tabasco sauce, kosher salt, cayenne pepper, paprika, parsley and onion in a small bowl. Mix until combined.
  • Pour the marinade over the shrimp, stirring to make sure that the shrimp is coated. Cover and refrigerate for 1 hour.
  • Thread the shrimp onto metal skewers. Place the skewers on a pre-heated heated grill rack.
  • Grill, turning once, until the shrimp is cooked through, about 4 - 5 minutes on each side. Place the skewers on a platter, and serve immediately.

Serves 4