Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe 465

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.

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.

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.

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

SPICY-SWEET GLAZED SHRIMP

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE

Steps:

• For the Shrimp:
• If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
• Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
• Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

SPICY GLAZED SHRIMP

Steps:

• Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
• For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
• To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.

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.

GINGER-MINT GRILLED SHRIMP

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
• When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
• Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

APRICOT-GINGER GLAZE

Steps:

• Combine all the ingredients in a small saucepan and simmer, uncovered, over medium heat for two minutes.

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.