Entree
Asian Zing Shrimp Kabobs
- Prep-Time 25 Mins
- Cook-Time 8 Mins
- Servings 4
Watch how to make this recipe
Ingredients
- 1 pound fresh or frozen 16-20 count shrimp, in shells
- 1 cup Sun-Maid Natural Raisins
- 1 cup water
- 2 tablespoons soy sauce
- 1 teaspoon of Asian chili paste (or to taste)
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 cups pineapple - cut into 1-inch chunks
- 1 red or yellow sweet pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
Directions
-
1
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. If using wooden skewers, soak in enough water to cover for 30 minutes.
-
2
In a small saucepan bring raisins and water to a boil. Remove from heat and let stand 10 minutes. Drain raisins, reserving 1/2 cup of the water.
-
3
Transfer raisins and reserved water to a food processor or a high-speed blender. Process or blend until smooth; set aside.
-
4
In a small bowl whisk together the raisin mixture, orange juice, soy sauce, Asian chili paste, ginger, salt and crushed red pepper. Set aside half of the sauce for serving.
-
5
Thread shrimp, pineapple, sweet pepper, and onion onto 8 skewers, leaving 1/4 inch space between pieces. Brush with some of the remaining raisin sauce.
-
6
Grill on the oiled rack of a covered grill directly over medium heat for 3 to 4 minutes or until shrimp turn opaque and vegetables are crisp-tender, brushing with raisin sauce halfway during grilling.
-
7
Serve kabobs with reserved raisin sauce.
Product Used
In This Recipe
