Apricot Shrimp Kabobs Food

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.

FIRECRACKER SHRIMP

Steps:

• In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

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.

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 CURRY SHRIMP KABOBS

Steps:

• Skewer the three shrimp and three tomatoes in an altering manner on each wooden skewer.
• Brush heavily with the apricot curry sauce and refrigerate for 1 hour before grilling.
• Season the shrimp and tomatoes with salt and pepper and place on preheated grill over moderate flame. Grill for 2 minutes on each side or until just cooked.
• Remove from the grill and brush once more with some of the apricot curry sauce and sprinkle with chopped cilantro.
• Use chopped apricots and cilantro leaves as a garnish on your serving platter.

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.

PINEAPPLE SHRIMP KABOBS

Steps:

• In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

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.

WW GLAZED SHRIMP KABOBS - 4 PTS.

Steps:

• Peel and devein shrimp, leaving tails intact, if desired.
• Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.
• Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired.
• Add rice vinegar and next 3 ingredients, and stir well.
• Divide apricot mixture in half; reserve half of mixture.
• Place kabobs on a broiler pan coated with cooking spray.
• Brush kabobs with apricot mixture; broil 3 minutes.
• Turn kabobs over, and brush with apricot mixture.
• Broil an additional 3 minutes or until done.
• Brush with reserved apricot mixture before serving.

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.

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.