Skewered Shrimp With Apricot Curry Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE



Grilled Skewered Shrimp with Apricot-Curry Glaze image

For a special yet simple entrée, try these full-of-flavor kabobs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

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:

  • 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.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g

SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE



Shallots, Shrimp, and Oranges with Apricot Glaze image

Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 8

Vegetable oil, for grill
1/2 cup apricot jam
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 1/2 pounds large shrimp, peeled and deveined (tails left on)
2 oranges, cut into wedges
8 shallots, halved lengthwise

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
  • Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
  • Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.

SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE - (4.6/5)



Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5) image

Provided by á-114543

Number Of Ingredients 26

8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes
1/4 cup grapeseed oil
3 cups chicken or vegetable stock (broth can be substituted)
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1 1/3 cup (250 g) polenta
1 cup heavy cream
1/4 cup coconut milk
6 ounces unsalted butter, cut into 1/2-inch pieces
Freshly ground black pepper
Olive oil (for grilling)
8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon lemon juice
2 slices of ginger, peeled, 1/4- inch slices
1/2 cup diced apricot, small pieces
1/2 cup diced tomato, seeds removed
1/2 cup diced avocado
1/4 teaspoon finely diced Serrano chili, add more if you like more heat
1 tablespoon thinly sliced mint leaves
1 teaspoon lemon juice
2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed
Ground chili pepper
Smoked paprika
Salt and pepper
Olive oil

Steps:

  • Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

AMAZING APRICOT GLAZED SHRIMP



Amazing Apricot Glazed Shrimp image

Key to this scrumptious quick cooking recipe is to have all ingredients prepared before stir frying. This can be made with the optional ingredients mixing and matching to your taste. Vegetarians can use tofu. Chicken and pork are also luscious in place of the shrimp.

Provided by Rita1652

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb shrimp, defrosted, shelled and deveined
1/4 teaspoon paprika (Hot or spicy)
1/4 teaspoon black pepper
2 teaspoons peanut oil or 2 teaspoons canola oil
1 small onion, peeled, halved and sliced
1 red bell pepper, cut into matchsticks
1/2 cup sliced button mushroom
1/4 cup celery, sliced thin on an angle
1/3 cup snow pea pods, trimmed and cut into match sticks
1/3 cup carrot, cut into match sticks
1 teaspoon fresh grated ginger
2 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup chicken broth or 1/2 cup shrimp broth
2 tablespoons sherry wine
1 teaspoon spicy mustard
1/4 cup apricot preserves
2 teaspoons soy sauce
1/2-1 teaspoon sambal oelek, for heat (optional not so hot if you have it use it!)
2 scallions, sliced on an angle
2 teaspoons sesame seeds, toasted

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.

Nutrition Facts : Calories 258.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 220.9, Sodium 460.7, Carbohydrate 22.8, Fiber 2, Sugar 10.6, Protein 25.6

More about "skewered shrimp with apricot curry glaze recipes"

GRILLED SHRIMP WITH APRICOT SAUCE RECIPES
In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto 2 metal or soaked wooden skewers. Grill, covered, over …
From tfrecipes.com


10 BEST APRICOT CURRY SHRIMP RECIPES - YUMMLY
The Best Apricot Curry Shrimp Recipes on Yummly | Cherry Apricot Sweet Braid, Brandied Apricot Pork Tenderloin, Apricot-glazed Pork Loin Chops
From yummly.com


15 SKEWER SHRIMP RECIPES | RECIPELAND
From Grilled Garlic Shrimp to Grilled Curry-Apricot Shrimp and Scallops. 15 skewer shrimp recipes with ratings, reviews and recipe photos. Recipes Ingredients Trending Chef tips Tips
From recipeland.com


GRILLED SKEWERED SHRIMP WITH APRICOT CURRY GLAZE RECIPES
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.
From tfrecipes.com


SHALLOTS SHRIMP AND ORANGES WITH APRICOT GLAZE RECIPES
Steps: Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
From tfrecipes.com


SHRIMP LEMON RISOTTO RECIPE | LYNNECURRY
4 days ago Arborio rice: A short-grain rice known for its high starch content, which gives risotto its creamy texture.. Shrimp: Fresh, peeled, and deveined shrimp that add a sweet and briny …
From lynnecurry.com


SHRIMP SKEWERS WITH APRICOT CURRY DIPPING SAUCE RECIPE
Shrimp Skewers with Apricot Curry Dipping Sauce Recipe. Rate & Review. Provided By McCormick. Recipe and photo courtesy of www.mccormick.com. Deeply-hued curry powder is …
From recipetips.com


GRILLED APRICOT SPICED SHRIMP - SAVORY SWEET LIFE
Jul 8, 2013 Seasoned with a blend of spices, apricot jam, and cider vinegar, the combination of this spiced glaze is both a little sweet and tangy which works beautifully with shrimp. Not …
From savorysweetlife.com


APRICOT CURRY SHRIMP KABOBS RECIPES
Mix together apricot jam, vinegar, mustard, salt, pepper, and honey in a small bowl; Shell, clean, and devein shrimp; Skewer shrimp onto kabobs; Slather both sides with 3/4 of the apricot …
From tfrecipes.com


APRICOT-CURRY GLAZED SHRIMP SKEWERS - GLUTEN FREE RECIPES
Apricot-Curry Glazed Shrimp Skewers could be a super recipe to try. This recipe makes 8 servings with 99 calories, 16g of protein, and 3g of fat each. This recipe covers 8% of your …
From fooddiez.com


SKEWERED SHRIMP WITH APRICOT CURRY GLAZE RECIPES
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 …
From tfrecipes.com


SHRIMP SKEWERS WITH APRICOT CURRY DIPPING SAUCE
Feb 8, 2021 INSTRUCTIONS. 1 Mix honey, orange juice, green onion, soy sauce, curry powder, lemon peel and garlic powder in small bowl. Reserve 1/3 cup of the marinade to prepare dipping sauce. Place shrimp in large …
From mccormick.com


CURRIED CHICKEN AND SHRIMP WITH APRICOT BROWN RICE RECIPES
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 …
From tfrecipes.com


APRICOT SHRIMP SKEWERS RECIPE – SUNSET MAGAZINE
Cook shrimp skewers, turning as needed and brushing with reserved 1/2 cup glaze, until grill marks appear and shrimp is opaque, about 8 minutes. Sprinkle with green onions and serve with extra sauce on the side.
From sunset.com


35+ IRRESISTIBLE PINEAPPLE LUNCH RECIPES TO TRY TODAY
21 hours ago Skewer the marinated pork cubes and pineapple chunks alternately onto the skewers. Grill the skewers for about 5-7 minutes per side or until the pork is cooked through …
From chefsbliss.com


SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE 465
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 …
From tfrecipes.com


APRICOT RECIPE-ENTREES-APRICOT GLAZED SHRIMP - B&R FARMS
On a flat surface, arrange 4 of the shrimp into two heart shapes. Push a skewer across the tops of the shrimp, maintaining the natural curve. Place a sweet pepper inside each ‘heart’ and push …
From brfarms.com


Related Search