APRICOT GLAZED KABOBS
Fruit kabobs with apricot sauce are a wonderful summertime dessert.
Provided by Land O'Lakes
Categories Apricot Kabob Snack Main Course Fruit
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white. To assemble kabobs, alternately thread cubes of fruit and/or pound cake onto wooden skewers.
- Stir together all sauce ingredients in small bowl. Brush sauce over kabobs. Place kabobs onto grill. Grill, turning and brushing with sauce occasionally, 6-10 minutes or until heated through. Remove from grill; brush with remaining sauce.
Nutrition Facts : Calories 120 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 35 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Sugar grams, Protein 1 grams
GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE
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
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
APRICOT SHRIMP KABOBS
Grilled shrimp kabobs, with apricot glaze, are a delicious dinner your family will love.
Provided by Rachael
Categories Main Course
Time 13m
Number Of Ingredients 7
Steps:
- 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 mixture
- Preheat the grill to a medium heat.
- Oil grill grate to prevent sticking.
- Place shrimp on grill and cook for 1 to 2 minutes.
- Turn and continue grilling for 30-45 seconds. May take longer if shrimp are large
- Test for doneness. Cut a shrimp in half, shrimp should be pink and opaque.
- Brush on a little more apricot mixture
- Serve.
WW GLAZED SHRIMP KABOBS - 4 PTS.
Make and share this Ww Glazed Shrimp Kabobs - 4 Pts. recipe from Food.com.
Provided by teresas
Categories Healthy
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and devein shrimp, leaving tails intact, if desired.
- Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.
- Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired.
- Add rice vinegar and next 3 ingredients, and stir well.
- Divide apricot mixture in half; reserve half of mixture.
- Place kabobs on a broiler pan coated with cooking spray.
- Brush kabobs with apricot mixture; broil 3 minutes.
- Turn kabobs over, and brush with apricot mixture.
- Broil an additional 3 minutes or until done.
- Brush with reserved apricot mixture before serving.
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
SWEET APRICOT BBQ SHRIMP KABOBS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve tangy shrimp and turkey bacon in a new way. Grilled kabobs flavored with barbecue sauce and apricot - perfect for a Middle Eastern dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
- Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
- Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
- Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.
Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 170 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 19 g, TransFat 0 g
APRICOT-GLAZED SHRIMP
"My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood," writes Aletha Graves of Bellingham, Washington. "Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 471 calories, Fat 8g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 724mg sodium, Carbohydrate 70g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein.
APRICOT GLAZED SHRIMP STIR-FRY
This is one of my favorite stir-fry dishes. The apricot preserves is what makes this dish unique. I make this often in the summer because it doesn't require heaating up the oven, and I usually have all the ingredients on hand. You can also play around with the kind of veggies you use, but I have found this combination to be my favorite. Oh, and an added bonus: IT'S LOW-FAT!!:)
Provided by Manda
Categories Healthy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
- In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
- ,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
- Stir-fry until shrimp turn pink.
- Stir broth mixture, and add to pan.
- Bring to boil; cook and stir for 2-3 minutes or until thickened.
- Serve over hot cooked rice.
GRILLED SHRIMP WITH APRICOT SAUCE
Succulent shrimp get a flavor boost from the sweet-hot sauce. Served on skewers, they make a fabulous addition to a summer menu. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 skewers (2/3 cup sauce).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 613mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 17g protein.
APRICOT SHRIMP
Steps:
- Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
- Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
- Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 23.5 g, Cholesterol 187.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 4.4 g, Sodium 431.3 mg, Sugar 17.9 g
SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE
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
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)
Provided by á-114543
Number Of Ingredients 26
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.
KABOB GLAZE
I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce, if you baste them sooner, you run the risk of drips falling into the bottom of the grill and starting flare-ups. I'd rather not have a burnt honey taste on my chicken so I just wait until the chicken is cooked and then brush them and even drizzle on extra sauce. I use this Glaze for Sausage, Chicken and Shrimp Kabobs! ;)
Provided by Vseward Chef-V
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- While grilling your kabobs combine these ingredients in a small bowl.
- Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
- Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.
Nutrition Facts : Calories 330.4, Sodium 2023.8, Carbohydrate 92.2, Fiber 0.2, Sugar 72.5, Protein 0.2
SKEWERED SHRIMP WITH APRICOT CURRY GLAZE
Make and share this Skewered Shrimp With Apricot Curry Glaze recipe from Food.com.
Provided by mommyoffour
Categories < 60 Mins
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, preserves, vinegar, mustard, curry powder and garlic in shallow glass or plastic dish.
- Add shrimp, turning to coat with glaze.
- cover and refrigerate 15 to 20 minutes.
- heat grill.
- Remove shrimp from glaze; reserve glaze.
- Thread shrimp on six skewers, leaving space between each.
- Grill kabobs uncovered 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm.
- Discard any remaining glaze.
Nutrition Facts : Calories 209.4, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 193.8, Carbohydrate 8.2, Fiber 0.3, Sugar 3.8, Protein 23.4
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