Grilled Skewered Shrimp with Apricot-Curry Glaze

 


Ingredients

  • 3
    tablespoons vegetable oil
  • 3
    tablespoons apricot preserves
  • 1 1/2
    tablespoons white wine vinegar
  • 2 1/4
    teaspoons Dijon mustard
  • 2 1/4
    teaspoons curry powder
  • 1 1/4
    teaspoons finely chopped garlic
  • 1 1/2
    pounds uncooked large shrimp, thawed if frozen, peeled and deveined
  • Shredded lettuce, if desired
  • Lemon wedges, if desired

  • Steps

1 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.

    2 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.)

      3 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.

      4 Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

      Comments

      Post a Comment

      Popular posts from this blog

      Curried Lentil and Vegetable Stew

      Image
        Ingredients 2 tablespoons olive oil or butter 1 large onion, chopped (1 cup) 1 tablespoon curry powder 1 1/2 cups Progresso™ chicken broth 2 tablespoons Bisquick™ Gluten Free mix 2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup 1/2 cup apple juice 3 cups 1-inch pieces peeled dark-orange sweet potatoes 1 cup frozen shelled edamame (green) soybeans or frozen sweet peas Steps 1  In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. 2  Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
      Read more

      One-Pan Curried Chicken Dinner

      Image
        Ingredients 1 tablespoon ghee, coconut oil or olive oil 4 cups cauliflower florets 3 cups carrot sticks 1 red bell pepper, cut into pieces 1 tablespoon chopped fresh gingerroot 4 teaspoons curry powder 2 teaspoons salt 6 skin-on bone-in chicken thighs 2 cups chopped green onions 1 cup coarsely chopped fresh cilantro Steps 1  Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil. 2  Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss. 3  Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables. 4  Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). 5  Just before serving, sprinkle chicken and veget...
      Read more

      Curried Vegetable Stuffed Portabellas

      Image
        Ingredients 4 large (4 to 5 inches) portabella mushroom caps, stems removed 1 box (9 oz) frozen chopped spinach 1 teaspoon vegetable oil 1/4 cup chopped onion 1 1/4 cups vegetable broth 1 teaspoon curry powder 1/4 teaspoon salt 1 cup uncooked instant brown rice 1/4 cup shredded carrot 1/4 cup plain yogurt, if desired Sliced green onion, if desired Steps 1  Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up. 2  Meanwhile, cook spinach as directed on box. Squeeze to drain well. 3  In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to me...
      Read more