Glazed Shrimp Kabobs

6:55 AM

Along with the fried rice we had tonight I made glazed broiled shrimp I found on Cooking Light for dinner. I laughed to myself when I started to make this because the glaze is nearly identical to the pork chops I made just a few nights ago, and when I was making my weekly menu I didn't intend on my dishes being awfully similar. Oh well, right? The shrimp takes only minutes to cook, which I was excited about. I love easy, quick dishes! The shrimp tasted pretty good, but I think I added a bit too much ginger - I can only take ginger in very small amounts. Honestly, the glaze on the pineapple was insanely incredible, and tasted way better than on the shrimp. That doesn't mean that we didn't eat this like ravenous savages, because trust me, we did. Even though these were pretty good, I think I may save the "apricot glaze" technique for the pork chops. Its worth a try, though!

Glazed Shrimp Kabobs
Serves 4

1 1/2 pounds unpeeled large fresh shrimp
2 cups fresh pineapple chunks
1/3 cup no-sugar added all-fruit apricot spread
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon bottled minced ginger
1 teaspoon dark sesame oil
cooking spray

1. Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.

2. Preheat broiler.

3. Spoon apricot spread into a medium bowl; 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.

4. 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.

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