I love seafood! Shrimp, fish, lobster, squid(!)…you name it, if its seafood….I’m there! Now if it’s grilled, even BETTER!!
Here’s what y’all need to make these scrumptious Grilled Shrimp:
1/2 C of apricot preserves
1 tsp canola oil
1 tsp soy sauce
1/2 tsp red pepper flakes, crushed
1 lb. large shrimp, peeled, deveined and uncooked.
And here’s how to make it:
Heat your grill to medium temperature.
Place the preserves in a small mixing bowl.
Whisk in the canola oil and soy sauce.
Fold the red pepper flakes into the mixture well.
Thread the shrimp onto metal skewers. Coat them lightly with cooking spray to make it easier to get them off the skewers.
Baste both sides of the shrimp well with the apricot mixture.
Place the shrimp on the grill and do not cover.
Grill 3 minutes, basting a couple of times.
Turn and continue grilling and basting for an additional 3 minutes or until the shrimps turn pink.
Makes about 6 servings
If grilling is just not possible, these shrimp can also be cooked under the broiler 4 inches from the heat source for about 3 minutes on each side. They will turn pink when done! Y’all can serve these over white rice. YUM!!
Hope y’all enjoy!
Roonie
These meatballs ROCK! Good appetizer food!
Asian Sweet and Sour Meatballs
½ cup finely chopped water chestnuts (from a can in the Chinese Food section)
1 teaspoon peeled, finely chopped fresh ginger root, divided
1/3 cup thinly sliced green onions with tops
1 ¼ pounds lean ground beef (or turkey of you like)
1 ½ cups soft white bread crumbs
3 tablespoons soy sauce
1 garlic clove, pressed
¾ cup plum preserves
¼ cup chili sauce
Preheat oven to 400F. Finely chop water chestnuts and slice ginger root. Slice green onions.
Combine ground beef (or turkey), bread crumbs, water chestnuts, ½ teaspoon of the ginger root, green onions, soy sauce and garlic in a bowl; mix gently but throughly.
Shape the meat mixture into balls; place in single layer baking dish. Bake for15 minutes, then remove from oven. Remove juices from baker using a baster and throw away.
Meanwhile, combine the preserves, chili sauce and remaining ½ teaspoon ginger root, evenly pour over meatballs. Put it back in the oven for about 15 more minutes. Give it a little stir before serving.
Should make about 40 meatballs
Little cooking tip on Ginger root…
Ginger root has a really thin, light brown skin that needs to be removed before use. Store it in a plastic food storage bag in the ice box for up to 3 weeks or in the freezer for up to 6 months. To use frozen ginger root, just slice off as much as you need.
Hope y’all enjoy!
P.S. I always use a small food chopper to chop all my veggies and cooked meats. Makes my life easier!! You can find one here!! They are really helpful for small chores.
