Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5)

Name: Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5)
Ingredients: 8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes; 1/4 cup grapeseed oil; 3 cups chicken or vegetable stock (broth can be substituted); 1 tablespoon minced garlic; 1/4 teaspoon kosher salt; 1 1/3 cup (250 g) polenta; 1 cup heavy cream; 1/4 cup coconut milk; 6 ounces unsalted butter, cut into 1/2-inch pieces; Freshly ground black pepper; Olive oil (for grilling); 8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces; 1/2 cup sugar; 1 teaspoon lemon juice; 2 slices of ginger, peeled, 1/4- inch slices; 1/2 cup diced apricot, small pieces; 1/2 cup diced tomato, seeds removed; 1/2 cup diced avocado; 1/4 teaspoon finely diced Serrano chili, add more if you like more heat; 1 tablespoon thinly sliced mint leaves; 2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed; Ground chili pepper; Smoked paprika; Salt; pepper; Olive oil

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Spicy Grilled Shrimp With Apricot Ginger Glaze. Discover our recipe rated 4.6/5 by 7 members.

Keywords

Spicy Grilled Shrimp With Apricot Ginger Glaze
recipe
apricot
shrimp
Fruits
Vegetables and Other Produce
Main Ingredients
shellfish
fruit

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Ingredients

8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes
1/4 cup grapeseed oil
3 cups chicken or vegetable stock (broth can be substituted)
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1 1/3 cup (250 g) polenta
1 cup heavy cream
1/4 cup coconut milk
6 ounces unsalted butter, cut into 1/2-inch pieces
Freshly ground black pepper
Olive oil (for grilling)
8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon lemon juice
2 slices of ginger, peeled, 1/4- inch slices
1/2 cup diced apricot, small pieces
1/2 cup diced tomato, seeds removed
1/2 cup diced avocado
1/4 teaspoon finely diced Serrano chili, add more if you like more heat
1 tablespoon thinly sliced mint leaves
2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed
Ground chili pepper
Smoked paprika
Salt
pepper
Olive oil