raspberry grilled shrimp
or anything, really.
Growing up, our Friday night go-to was a local hole-in-the-wall called Chez Porky’s. Unfortunately, it closed years ago, but its infamy lives on; their raspberry chicken wings most especially.
The wings were great, but the raspberry sauce was the star of the show. I personally favored the raspberry grilled shrimp, which came on skewers, wrapped in bacon, with rice as an appetizer–it was as insane as it sounds.
I skipped bacon here, but with raspberries in season, I urge you to drizzle this sauce on anything and everything you can get your hands on this summer. I’ll be eating it on salmon next!
Ingredients:
Serves 2 as an entree, 4 as an appetizer
1 pound shrimp, peeled and deveined
Large pinch of salt
Fresh-cracked pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp chipotle powder
2 tbsp olive oil
1 cup raspberry preserves (recipe follows)
1 pint of raspberries
1 tablespoon of sugar
Squeeze of lemon juice
1 tbsp cornstarch
2 tbsp sugar
1/4 vinegar + 1 tbsp
Salt and pepper to taste
Process:
In a small pot, cook the raspberries, sugar, and lemon juice on medium-low until it starts to thicken.
Mix the cornstarch and remaining sugar in a small bowl. Pour in the vinegar and mix until there are no clumps.
Add the vinegar mixture to the raspberries and stir to combine. Season with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer for at least 45 minutes to an hour.
While the sauce finishes, pat your shrimp dry and add them to a medium-sized bowl.
Combine the shrimp with the olive oil and spices and set them aside.
Heat your grill or cast-iron skillet until smoking. Grill the shrimp for 2-3 minutes on each side or until they’re pink and opaque.
In a large bowl, toss the grilled shrimp with half the raspberry sauce until they’re evenly coated. Drizzle with the remaining sauce as desired.
Serve immediately. Guten appetit!




Asked Ralph to buy raspberries this weekend!!