Thai Shrimp Kabobs With Hot Ginger Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time. Ingredients:
2 lbs large shrimp, peeled and deveined |
1/2 cup canola oil or 1/2 cup peanut oil |
1/2 cup soy sauce |
2 tablespoons lemon juice |
2 teaspoons grated fresh ginger |
4 cloves garlic, minced |
1/3 cup apricot preserves |
1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste) |
1/4 cup lemon juice |
1/2 teaspoon grated fresh ginger |
1 teaspoon cornstarch |
1 tablespoon orange juice or 1 tablespoon water |
Directions:
1. Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
2. Stir in shrimp, cover and refrigerate between 3 hours and overnight.
3. Thread shrimp on skewers and grill just until opaque (about 5 minutes).
4. SAUCE:.
5. In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
6. Dissolve cornstarch in orange juice and add to apricot mixture.
7. Stir just until sauce thickens.
8. Serve hot with shrimp.
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