Apricot Jalapeño Shrimp Skewers
2016-04-10 14:06:01
Serves 6
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Ingredients
- 1 1/2 pound shrimp, peeled and deveined
- 4 fresh jalapeños
- 1/2 cup apricot preserves
- 1/2 cup water
- 4 apricots
- 1 red onion
- 1 cup fresh cilantro, chopped
- bamboo or metal skewers
Instructions
- If using bamboo skewers, begin by soaking in water for at least 15 minutes (I used metal ones). Start by roasting the jalapeños over the grill, an open burner, or broil on a baking sheet, turning every so often until blackened on all sides, 10 minutes. While roasting, start by assembling skewers. Slice apricots into 1/2 wedges and then in half to create chunks. Slice red onions into inch or two chunks. Rinse shrimp under cold water before cutting each in half or thirds, depending on their size. Alternate red onion, apricot, shrimp until skewers are filled. Once jalapeños are done pop in ziplog bag, seal and allow to steam, 5 minutes Remove from bag and use a knife to scrap off the blackened skin. Finally chop discarding most of the membranes and seeds, and add to a small bowl with water and apricot preserves, stirring to combine. Grill skewers over medium-high heat, brushing with half the glaze as they cook. Continue grilling until shrimp are opaque and apricots have grill marks, 5 minutes a side. Place skewers on a large serving plate, brush with remaining glaze and top with cilantro. Best served over rice or pasta.
Adapted from The Pioneer Woman Cooks: Food From My Frontier
Adapted from The Pioneer Woman Cooks: Food From My Frontier
SALT & PREPPY https://www.saltandpreppy.com/
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