Ingredients
-
2
-
-
1/2
-
1/2
-
2
-
2
-
4
-
-
1/3
-
1 - 4
-
-
-
-
-
Directions
Thai Shrimp Kabobs With Hot Ginger Sauce, 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., We did a mixed grill of shrimp, chicken and veggies. Absolutely delicious. And the sauce is divine. What’s leftover we plan on basting our wings with tomorrow., My kids and I practically INHALED these! Trying the marinade next on chicken. Thanks!
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Steps
|
1
Done
|
Combine Marinade Ingredients Oil Through Garlic in a Ceramic or Glass Bowl. |
|
2
Done
|
Stir in Shrimp, Cover and Refrigerate Between 3 Hours and Overnight. |
|
3
Done
|
Thread Shrimp on Skewers and Grill Just Until Opaque About 5 Minutes. |
|
4
Done
|
Sauce: |
|
5
Done
|
in a Small Saucepan, Combine Apricot Preserves, Soy Sauce, Lemon Juice and 1/2 Tsp Grated Ginger; Bring to a Boil. |
|
6
Done
|
Dissolve Cornstarch in Orange Juice and Add to Apricot Mixture. |
|
7
Done
|
Stir Just Until Sauce Thickens. |
|
8
Done
|
Serve Hot With Shrimp. |
