Venison and Shrimp Pops Recipe

Name: Venison and Shrimp Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Shrimp, Peeled, Deveined And Roughly Chopped; 1- 1/4 pound Ground Venison; 4 cloves Garlic, Minced; 2 teaspoons Kosher Salt, Divided; 1 cup Coarsely Grated Red Onion; 1/2 cups Fresh Cilantro, Chopped; 1 teaspoon Ground Cumin; 1/2 teaspoons Crushed Red Pepper Flakes; 1/2 teaspoons Freshly Ground Black Pepper; 14 whole Wide Popsicle Sticks; Olive Oil For Brushing; 3 Large Red Bell Peppers; 2- 1/2 Tablespoons White Wine Vinegar; 4 cloves Garlic, Crushed; 2 Red Jalapenos, Seeded; 1 teaspoon Ground Cumin; 1/4 teaspoons Freshly Ground Black Pepper; 1/4 cups Extra Virgin Olive Oil

Servings: persons

1 pound Shrimp, Peeled, Deveined And Roughly Chopped
1- 1/4 pound Ground Venison
4 cloves Garlic, Minced
2 teaspoons Kosher Salt, Divided
1 cup Coarsely Grated Red Onion
1/2 cups Fresh Cilantro, Chopped
1 teaspoon Ground Cumin
1/2 teaspoons Crushed Red Pepper Flakes
1/2 teaspoons Freshly Ground Black Pepper
14 whole Wide Popsicle Sticks
Olive Oil For Brushing
3 Large Red Bell Peppers
2- 1/2 Tablespoons White Wine Vinegar
4 cloves Garlic, Crushed
2 Red Jalapenos, Seeded
1 teaspoon Ground Cumin
1/4 teaspoons Freshly Ground Black Pepper
1/4 cups Extra Virgin Olive Oil

1
For the Red Harissa Sauce (makes 3 cups): 1.
2
Roast the red bell peppers directly over a gas flame, turning occasionally to get the skins charred all over.
3
Roasting peppers really helps to release flavors, and gives your dish a smoky taste.
4
2.
5
Transfer peppers to a large bowl, cover the bowl and let them stand for 15 minutes.
6
This will steam the peppers and make them easier to peel.
7
3.
8
With a knife, scrape the skin off of the peppers.
9
Remove the stems and seeds.
10
4.
11
Add red bell pepper, white wine vinegar, crushed garlic (4 cloves), jalapenos, 1 teaspoon of cumin and ground black pepper into the bowl of a food processor.
12
Puree until very smooth.
13
With the machine still running, slowly add in the extra-virgin oil.
14
Salt and pepper to taste and pulse to finish combining.
15
Set aside.
16
Making the Pops: 1.
17
In a large bowl, combine chopped shrimp and ground venison.
18
2.
19
Using a mortar and pestle, or anything you can find, further crush 4 cloves minced garlic and 1 teaspoon of kosher salt together into a paste.
20
3.
21
Add the garlic paste, remaining 1 teaspoon of kosher salt, red onion, cilantro, cumin, pepper flakes, and black pepper to the venison and shrimp.
22
Combine well.
23
4.
24
Press handfuls of the mixture onto popsicle sticks.
25
5.
26
Prepare your grill.
27
If you are using charcoal youll want a medium hot fire.
28
For a gas grill high heat.
29
6.
30
Brush kebabs with olive oil and place onto the preheated grill.
31
Grill until nicely charred and just cooked through.
32
About 6 minutes each side.
33
7.
34
Serve hot with Red Harissa Sauce.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound Shrimp, Peeled, Deveined And Roughly Chopped, 1- 1/4 pound Ground Venison, 4 cloves Garlic, Minced, 2 teaspoons Kosher Salt, Divided, and more.

Yes, Venison and Shrimp Pops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison and Shrimp Pops

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