Peel shrimp, leaving tails attached. Place in a covered marinating container or large resealable plastic bag.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These skewers are inspired by African flavors derived from sosaties (“skewered meat”) traditionally made with lamb in a peri-peri-style marinade.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (1-lb.) pkg. frozen E-Z peel & deveined raw white shrimp (8 to 12 ct.), thawed | ||
| ½ c. Hy-Vee canned coconut milk | ||
| 4 tbsp. Hy-Vee apricot preserves, divided | ||
| 3 tbsp. Gustare Vita double concentrated tomato paste, divided | ||
| 3 tbsp. Culinary Tours peri- peri hot sauce, divided | ||
| 2 tbsp. Gustare Vita white wine vinegar, divided | ||
| 1 tbsp. refrigerated ginger paste | ||
| 1 red Fresno chile pepper, thinly sliced, plus additional for topping | ||
| 1 tsp. curry powder | ||
| 1 tsp. Hy-Vee ground nutmeg | ||
| ½ tsp. kosher salt, divided | ||
| Coarsely chopped Hy-Vee dry roasted lightly salted peanuts, for topping | ||
| Chopped fresh cilantro, for garnish |
Things To Grab
- Covered marinating container or large resealable plastic bag
- Whisk
- 2 small bowls
- Charcoal or gas grill
- 6 (7- to 8-in.) metal skewers
- Tongs
Directions
Whisk together coconut milk, 2 Tbsp. apricot preserves, 2 Tbsp. tomato paste, 2 Tbsp. hot sauce, 1 Tbsp. vinegar, ginger paste, 1 sliced Fresno chile, curry powder, nutmeg and 1⁄4 tsp. salt in a small bowl. Pour over shrimp; toss to coat. Refrigerate for 30 to 60 minutes.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Whisk together remaining 2 Tbsp. apricot preserves, 1 Tbsp. tomato paste, 1 Tbsp. hot sauce, 1 Tbsp. vinegar and 1⁄4 tsp. salt in another small bowl; set aside.
Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
Remove shrimp from marinade mixture; discard mixture. Thread shrimp onto 6 (7- to 8-in.) metal skewers. Grill for 6 to 8 minutes or until shrimp reach 145 degrees, turning halfway through and brushing with sauce during the last 2 to 3 minutes of grilling.
To serve, top skewers with peanuts and additional Fresno pepper slices; garnish with cilantro, if desired.
Nutrition facts
Servings
200 Calories per serving
1 skewer
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 140mg
- Sodium: 1020mg
- Total Carbohydrates: 13g
- Protein: 18g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%