Coconut Grilled Shrimp Gumbo #Surf
- 18 small thin skin stew potatos
- 12 corn on the cob (short/shucked)
- 4 cups baby carrots
- 3 sweet bell peppers (green, yellow and red cut into wedges)
- 2 cups broccoli (chunked)
- 2 red or green apples (wedged)
- 2 lbs large butterfly shrimp
- 1 cup butter (salted)
- Sweet Coconut Sauce (optional)
- 2 cups powdered sugar
- 2 Tbsp butter (softened)
- 6 Tbsp malibu coconut flavored rum
- For Spicey Sweet Coconut Sauce (add ingredients from below)
- 1/2 tsp Cayenne pepper
- 1 tsp crushed red pepper
Prepare grill (gas or charcoal) and heat it up. If using a charcoal grill, let the starter fluid cook off before applying any food. Restrict the air flow to allow for a slower cook time. 400° with no flame is ideal
In a aluminum cooking pan (9×15) place the butter inside the pan and all other ingredients. Add your favorite Seasoning(s)
Let grill until all vegetables are tender and had a chance to incorporate that smoky flavor (about a hour and a half.) Stir at every thirty minute mark and maintain as much heat as you can on the grill without adding more charcoal. (gas grills do not apply)
While Gumbo is grilling. In a medium bowl add powdered sugar, softened butter and Malibu Coconut flavored Rum and mix together until smooth. Set aside. The sweet sauce is a optional choice for the individual taste and should not be added to the main dish. Some folks may like it with only the Seasoning of the individuals choice.
(OPTIONAL) If you want your Sweet Coconut Sauce Spicey, add Cayenne and Crushed Red Pepper to the mixture.
You are ready to serve your outstanding Sweet Shrimp Gumbo in various combinations to please all your guests.. Enjoy!
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