Sweet N Sour Shrimp And Bacon Kabobs Recipes

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SWEET-AND-SOUR SHRIMP KEBABS



Sweet-and-Sour Shrimp Kebabs image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1/2 cup canola oil
1/4 cup lime juice
1/4 cup packed light brown sugar
1/4 cup rice vinegar (unseasoned)
1/4 teaspoon red pepper flakes
Zest of 1 lime, plus 2 limes, cut into wedges
2 cloves garlic, smashed
1 tablespoon grated peeled ginger
1/4 cup chopped fresh basil leaves
Pinch of salt
1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
Olive oil, for the grill
1 teaspoon sweet chili sauce
1 cup peach preserves
1/4 cup hot Chinese mustard

Steps:

  • Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basil and salt in a bowl. Put the shrimp in a large zip-top plastic bag and pour in the marinade. Refrigerate 20 minutes.
  • Meanwhile, make the sauce: Whisk the sweet chili sauce, peach preserves and mustard in a bowl.
  • Preheat a grill to medium high. Oil the grill rack. Thread the shrimp and lime wedges onto skewers. Grill 1 1/2 minutes on each side. Serve with the sauce.

SWEET AND SOUR GRILLED SHRIMP



Sweet and Sour Grilled Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 38m

Yield 2 to 4 servings

Number Of Ingredients 16

1/4 teaspoon red pepper flakes
1/4 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup lime juice
1/2 cup canola oil
1 lime, zested
2 cloves garlic, smashed
1 tablespoon peeled and grated ginger
1/4 cup freshly chopped basil leaves
Pinch salt
1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined
2 limes, cut into wedges
Gina's Chili Cocktail Sauce, for dipping, recipe follows
1 teaspoon sweet chili sauce
1 cup peach preserves
4 tablespoons hot Chinese mustard

Steps:

  • Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
  • Preheat the grill to medium-high heat.
  • Oil the grill rack with a clean kitchen towel dipped in olive oil.
  • Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
  • Add all the ingredients to a serving bowl and mix well.

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