Amazing Apricot Glazed Shrimp Food

GRILLED SHRIMP WITH APRICOT SAUCE

Steps:

• In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

APRICOT GLAZE FOR SHRIMP KEBABS

Steps:

• In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE

Steps:

• In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
• Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
• Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
• Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

APRICOT-GLAZED SHRIMP

Steps:

• In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. , In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

APRICOT GLAZED SHRIMP STIR-FRY

Steps:

• In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
• In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
• ,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
• Stir-fry until shrimp turn pink.
• Stir broth mixture, and add to pan.
• Bring to boil; cook and stir for 2-3 minutes or until thickened.
• Serve over hot cooked rice.

AMAZING APRICOT GLAZED SHRIMP

Steps:

• Combined cornstarch and water stir till smooth, stir in rest of glaze ingredients, set aside.
• Season shrimp with paprika and pepper, set aside.
• Heat oil in a large fry pan or wok over medium high heat.
• Add onions, peppers, mushrooms and optional ingredients if using, stir fry till crisp about 5 minutes. Add garlic and ginger stir fry 2 minutes.
• Add shrimp and cook till pink.
• Stir in glaze and cook till thick and glazed over vegetables and shrimp.
• Serve over rice or noodles.
• Garnish with scallions and sesame seeds.

APRICOT SHRIMP

Steps:

• Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
• Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
• Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

FIG AND HORSERADISH GLAZED SHRIMP

Steps:

• Peel and Devein Shrimp.
• Melt butter with oil in a large skillet over medium high heat.Add shrimp and minced Garlic and saute 2 minutes.
• Increase heat to high and stir in preserves, horseradish and Mustard . Saute for 1-2 Minutes until shrimp have turned pink.
• Remove from heat and serve immediately. ENJOY.

HOISIN-GLAZED SHRIMP

Steps:

• In a heavy saute pan or wok, heat oil on medium-high until barely smoking. Add shrimp and ginger and saute for about 2 minutes.
• Add the soy sauce and lemon juice, and cook for 1 minute.
• Add the hoisin, and saute for 1 more minute or until the shrimp are well coated and fully cooked. Serve hot over rice.

SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
• Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
• Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.

SPICY PASSION FRUIT-GLAZED SHRIMP

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.
• Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.
• Prepare grill.
• Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.