|
|
Home »
Nutrition »
Recipes »
Spicy Apricot-Glazed Shrimp Kabobs|
|
I don’t get the typical kabobs. Charred meat and undercooked vegetables on a stick? Maybe if you like tough lamb and raw onions on a pile of plain boiled rice. The high concept behind this
delicacy eluded me until I realized you have to step out of the box. Think barbecue, sweet and
spicy marinades, smoky aromas. Ditch the lamb. Go for lean and low-fat shrimp or scallops or
little nubbins of tender chicken breast, all interchangeable in this recipe. Then you have the
perfect portable entrée that grills quickly after a hot game of parking lot Frisbee. Make the
marinade as mild or hot as you wish by choosing an appropriate chile, from a milder jalapeño to the tongue-singeing Scotch Bonnet.
- 6 tablespoons apricot jam
- 2 small cloves garlic, peeled
- 2 small green onions, white part only, stem removed
- 1–2 diced serrano or habañero chiles, seeds removed, more or less as desired
- 2 tablespoons red wine vinegar
- 1 pound shrimp, shelled and deveined
- 8 pineapple chunks
- 1 red pepper, tip, stems, and seeds removed
- 4 green onions, cut in 1-inch pieces, bottom part only
- Bamboo or metal skewers
|
Shrimp Size |
|
Choose shrimp that are large enough to hold up to body piercing. Small shrimp (in this
case, not a redundancy) can disintegrate and fall into the coals when you thread them on
skewers. Buy larger shrimp (or prawns if you prefer) and you not only have to clean fewer
of the critters, but the kabob will remain intact as it grills. |
|
- Place the jam, garlic, onions, chile, and vinegar in a blender, food processor, or bowl of a
hand-held immersion blender. Puree until smooth. Place 2/3 of the marinade in a shallow dish. Set
the remainder aside.
- Alternating the shrimp, pineapple, red pepper, and onions, thread equal portions on metal or
bamboo skewers. Place the kabobs in the dish of marinade, turning them to coat thoroughly. Cover
and refrigerate for at least 1/2 hour, turning once to coat thoroughly.
- Just before serving, grill until the shrimp turn pink, 3–6 minutes, depending upon the
size of the shrimp. Brush frequently with marinade. To prevent contamination with bacteria,
discard any remaining marinade that has held uncooked poultry or fish. Before serving, brush
liberally with the reserved marinade.
(Serves 4)
|
| More Articles & Tips: |
Get Cookin': Woodsy Rice and Dried Fruit Pilaf
Have you taken a look at the food pyramid lately? Use these recipes as a creative way to slip nutrition into your meals.
|
Get Cookin': A Tailgating Feast
Tailgating need not revolve around football. Enjoy this simple, savory summertime menu with friends.
|
Spicy Fruit Salsa
Redefine brunch with mouthwatering crab quesadillas, a lively melon salsa, and a saute of vine-ripened cherry tomatoes so sweet it's a cross between a side dish and dessert.
|
Psari Plaki--Baked Sea Bass
Healthy, light, and teeming with fresh ingredients, this Greek menu should round out every chef's mix of Mediterranean recipes.
|
Get Cookin': Curried Peas and Carrots
Have you taken a look at the food pyramid lately? Use these recipes as a creative way to slip nutrition into your meals.
|
Truffle Potato Pancakes
Sounds exotic? Just imagine how it tastes!
|
Get Cookin': Summer Pasta
What's the trick to hot weather cooking? Spend as little time in the kitchen as possible and then take advantage of the long evenings for summer fun.
|
Sauteed Cherry Tomatoes with Mint
Redefine brunch with mouthwatering crab quesadillas, a lively melon salsa, and a saute of vine-ripened cherry tomatoes so sweet it's a cross between a side dish and dessert.
|
Spinach and Mushroom Salad and Mustard Vinaigrette
What's the trick to hot weather cooking? Spend as little time in the kitchen as possible and then take advantage of the long evenings for some summer fun.
|
Tomato, Corn, and Squash Medley with Garlic and Basil
Cajun delight: A few deft switches of ingredients wrest tasty Louisiana tidbits from the jaws of king fat and calories.
|
Get Cookin' With these quick, low-fat pizza recipes beat Dominoes any day of the week.
|
Broccoli and Walnut Salad
A mouth-watering combo: warm nuts, caramelized onions, steamed veggies and feta
|
Get Cookin': Brunch Gets a Makeover
Redefine brunch with mouthwatering crab quesadillas, a lively melon salsa, and a saute of vine-ripened cherry tomatoes so sweet it's a cross between a side dish and dessert.
|
Get Cookin': Chicken Breasts with Balsamic-Glazed Apple, Garlic, and Shallot Salsa
Have you taken a look at the food pyramid lately? Use these recipes as a creative way to slip nutrition into your meals.
|
Chocolate Banana Pudding
Cajun delight: A few deft switches of ingredients wrest tasty Louisiana tidbits from the jaws of king fat and calories.
|
Get Cookin': The Other Mediterranean
Healthy, light, and teeming with fresh ingredients, this Greek menu should round out every chef's mix of Mediterranean recipes.
|
Prassorizo--Rice with Leeks
Healthy, light, and teeming with fresh ingredients, this Greek menu should round out every chef's mix of Mediterranean recipes.
|
Carrot and Broccoli Salad With Orange-Ginger Dressing
Tailgating need not revolve around football. Enjoy this simple, savory summertime menu with friends.
|
Grilled Prawns with Apple-Fig Chutney
Shrimp on the barbie gets a seasonal spin.
|
Shrimp and Chicken Jambalaya
Cajun delight: A few deft switches of ingredients wrest tasty Louisiana tidbits from the jaws of king fat and calories.
|
|
|
