BARBECUED SHRIMP & PEACH KABOBS
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. -Jen Smallwood, Portsmouth, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 289mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Steps:
- Prepare a grill to medium-high heat.
- Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
- Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Make and share this Grilled Shrimp Satay With Peaches and Bok Choy recipe from Food.com.
Provided by carmenskitchen
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
- Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
Nutrition Facts : Calories 306.5, Fat 12.8, SaturatedFat 2.5, Cholesterol 35.3, Sodium 773.9, Carbohydrate 40.3, Fiber 4, Sugar 30.3, Protein 12.8
GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns, coriander, mustard seeds and cardamom pods - used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp. Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, quick, weekday, main course
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
- Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
- Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
- Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
- Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 8 grams, TransFat 0 grams
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