Apricot Ginger Shrimp Kabobs Food

APRICOT SHRIMP KABOBS

Steps:

• Mix together apricot jam, vinegar, mustard, salt, pepper, and honey in a small bowl
• Shell, clean, and devein shrimp
• Skewer shrimp onto kabobs
• Slather both sides with 3/4 of the apricot mixture
• Preheat the grill to a medium heat.
• Oil grill grate to prevent sticking.
• Place shrimp on grill and cook for 1 to 2 minutes.
• Turn and continue grilling for 30-45 seconds. May take longer if shrimp are large
• Test for doneness. Cut a shrimp in half, shrimp should be pink and opaque.
• Brush on a little more apricot mixture
• Serve.

HABANERO BBQ SHRIMP

Steps:

• In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
• Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
• Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
• Serve with the remaining sauce on the side for dipping and lime wedges.

APRICOT GINGER SHRIMP KABOBS

Steps:

• In a medium bowl, combine all ingredients except for the shrimp. Place shrimp in a large zipper-top bag. Add the marinade and fully distribute. Place in the refrigerator and allow the shrimp to marinate for several hours. I like to let it marinate all afternoon if possible, but have done it for as short as an hour. The longer it sits, the more the flavor will develop. When ready to grill, thread the shrimp on the skewers. To anchor the shrimp well, place the skewer through the top and bottom of each shrimp. You may also thread each shrimp on two separate skewers to prevent spinning. Grill over medium heat for about three minutes per side or until shrimp is just pink.

SWEET APRICOT BBQ SHRIMP KABOBS

Steps:

• Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
• Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
• Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
• Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.

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.

GINGER SHRIMP KABOBS

Steps:

• Mix gingerroot, lime juice, soy sauce, sesame oil, red pepper and garlic in glass or plastic dish. Stir in shrimp until well coated. Cover and refrigerate 15 minutes.
• Heat coals or gas grill. Remove shrimp from marinade; reserve marinade. Thread bell peppers, mushrooms, shrimp and onions alternately on each of twelve 6-inch skewers. Brush lightly with marinade.
• Cover and grill kabobs about 4 inches from medium heat about 6 minutes, brushing with marinade and turning once, until shrimp are pink and firm and vegetables are crisp-tender. Discard marinade.

HELLMAN'S GRILLED ASIAN KABOBS APPETIZER (SHRIMP)

Steps:

• Combine first 6 ingredients and reserve 1/3 of a cup.
• On soaked bamboo skewers, place a shrimp, a piece of scallion and a lemon wedge.
• Brush the kabobs with remaining sauce and grill until the shrimp turn pink. Serve with the reserved sauce.

SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE - (4.6/5)

Steps:

• Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

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.

GINGER-APRICOT SHRIMP

Steps:

• Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.
• Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.
• Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl. Sprinkle with green onion and serve.
• *Tamarind concentrate is a dark, seedless paste (sometimes labeled tamarind paste) with a tart-sweet flavor; available at Middle Eastern and Indian markets and at some Asian markets.

THAI SHRIMP KABOBS WITH HOT GINGER SAUCE

Steps:

• Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
• Stir in shrimp, cover and refrigerate between 3 hours and overnight.
• Thread shrimp on skewers and grill just until opaque (about 5 minutes).
• SAUCE:.
• In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
• Dissolve cornstarch in orange juice and add to apricot mixture.
• Stir just until sauce thickens.
• Serve hot with shrimp.

GINGER AND PINEAPPLE GRILLED SHRIMP KABOBS

Steps:

• Heat grill to medium heat.
• Combine first 6 ingredients. Reserve 1 cup of the barbecue sauce mixture for serving with the kabobs.
• Thread shrimp onto 8 skewers; brush with some of the remaining barbecue sauce mixture. Thread pineapple onto 3 additional skewers.
• Grill shrimp 5 min.; turn. Add pineapple skewers to grill. Grill 5 to 7 min. or until shrimp turn pink, turning pineapple after 4 min. and brushing shrimp and pineapple with remaining barbecue sauce mixture for the last 2 min.
• Heat reserved barbecue sauce mixture. Serve with the shrimp and pineapple.

APRICOT GLAZE FOR SHRIMP KEBABS

Steps:

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