We’re still months away from the 2016 Epcot Food and Wine Festival but it’s always fun to look back at favorite dishes from the past years!
We loved these Shrimp on the Barbie with Pepper Berry Citrus Glaze way back in 2012 and we’ve had a few reader requests for the recipe too!
Now it might be a wee bit cold in your neck of the woods for grilling outside but you can use a grill pan on the stove for this recipe and it’ll be just as delicious! Plus, the pepperberry sauce is delightfully spicy so it’s the perfect dish to whip up on a cold winter day!
We love exotic-sounding dishes that are actually really easy cook, and this Shrimp on the Barbie recipe is right up our alley! The shrimp would make a great, quick appetizer for a dinner party or a spicy side dish with pasta or steak.
Let’s get cooking and throw a few shrimp on the barbie!
Australian Spice Seasoning:
3/4 teaspoon ground native pepperberry* or 1/2 tablespoon ground peppercorn
1 teaspoon coarse salt
1 tablespoon chili powder
1/2 teaspoon dried oregano
2 cups orange juice
1/4 teaspoon red pepper flakes
1/4 cup honey
1/4 cup sweet Thai chili sauce
1/2 teaspoon Australian Spice Seasoning
1 tablespoon cornstarch
1 tablespoon water
24 extra large shrimp (26/30 count), peeled and deveined
4 wooden skewers
1 tablespoon coarse salt
For Australian Spice Seasoning:
Mix all ingredients and store in a cool, dry place.
For Citrus-Pepperberry Glaze:
1. Simmer orange juice and red pepper flakes in medium saucepan over medium heat for 30 minutes or until reduced by half.
2. Add honey, sweet Thai chili, and Australian Spice Seasoning.
3. Mix together cornstarch and water; stir into glaze for about 5 minutes. Remove from heat and set aside to cool.
1. Preheat gas grill to medium heat.
2. Skewer 6 shrimp on each of four skewers.
3. Season both sides of shrimp with Australian Spice Seasoning.
4. Place shimp on grill and cook 6 to 7 minutes or until desired doneness, turning to grill both sides.
5. Place on serving plates and drizzle with citrus glaze. Serve remaining glaze for dipping.
*Cook’s Notes: Pepperberries from Australia are used as a substitute for regular pepper — hot with a crunchy seed cluster at the center. The berries have a sweet taste at the beginning, followed by short-lasting intense heat. Pepperberries may be purchased online and ground using a pepper grinder.
Recipe Courtesy the Epcot International Food and Wine Cookbook, 2012
We can’t wait for more Food and Wine info to be released! Be sure to join our DFB Newsletter for Epcot Food and Wine Festival details!
Start Your Planning NOW!
News! The DFB Guide to the 2016 Epcot Food & Wine Festival e-Book is now available for pre-order!
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Will you be trying these Shrimp on the Barbie? Leave us a comment and let us know how the recipe turns out!