This Marinated Shrimp Skewers recipe uses homemade peach jam to add a fruity kick to your dinner.
Use green peppers and onion to top off this Marinated Shrimp Skewers recipe.
Photo Courtesy Storey Publishing
With an increasing number of people growing their own food, and shopping at farmers’markets, there is a growing demand for information on extending the life of your fruits. Put ‘em Up! Fruit (Storey Publishing, 2013) by Sherri Brooks Vinton is full of ways to store and use extra fruit. In the following excerpt, use homemade peach jam to top off this Marinated Shrimp Skewers recipe.
You can purchase this book from the Mother Earth Living store: Put ‘em Up! Fruit.
Shrimp are on and off the grill so quickly that I sometimes find it hard to get a nice bit of color on them without overcooking. The sugar in this marinade solves that problem—it caramelizes quickly over the fire, so your shrimp have gorgeous color in an instant. For this same reason, I wouldn’t use this marinade on longer-cooking foods—too much time on the heat and it will burn.
• 12 wooden skewers
• 1/2 cup Classic Peach Jam
• 1/2 cup freshly squeezed lime juice
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon salt
• 2 pounds large domestic Gulf shrimp (16 to 20 count), peeled and deveined
• 1 onion, cut in half equatorially and then into sixths
• 1 green pepper, cut into chunks (optional)
• 1/4 cup neutral-flavored vegetable oil, such as organic canola
1. To keep them from burning during cooking, soak the skewers in a shallow dish of water while the shrimp marinate.
2. Combine the jam, lime juice, garlic, chili powder, and salt in a medium bowl, and whisk together. Add the shrimp and toss to coat. Refrigerate, covered, for at least 1 hour but no more than 2 hours. (Extended stays in acidic marinades “cook” the shrimp. A good idea for ceviche, but not for shrimp you intend to grill.)
3. Preheat the grill. Make the shrimp kebabs by threading alternating pieces of Gulf shrimp, onion, and green pepper, if using, onto skewers. You should have about 3 shrimp per skewer. Brush with oil. Grill over high heat until the shrimp turn pink, turning once, 2 to 3 minutes per side. (Alternatively, you can broil them directly under the broiler’s heating element.)
4. Serve hot or at room temperature. Makes about 12 skewers; serves 4 to 6.
Excerpted from Put ‘em Up! Fruit: A Preserving Guide and Cookbook © Sherri Brooks Vinton, photography © Jennifer May Photography, Inc. used with permission from Storey Publishing. Buy this book from our store: Put 'em Up! Fruit.
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