Cook the Book: Skewered Shrimp with Apricot-Curry Glaze
Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal.
The recipe calls for three shrimp per skewer, but you can stretch your shrimp purchase by serving them one by one, on toothpicks.
Skewered Shrimp with Apricot-Curry Glaze
- makes 6 servings -
Adapted from The Bon Appétit Fast East Fresh Cookbook by Barbara Fairchild.
Ingredients:
3 tablespoons olive oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
2 garlic cloves, minced
18 uncooked large shrimp, peeled, tails left intact, deveined
6 10- to 12-inch skewers
Shredded iceberg lettuce
Lemon wedges
Procedure
1. Whisk first 6 ingredients in large bowl to blend. Add shrimp and toss to coat. Cover and refrigerate at least 2 hours.
2. Preheat broiler. Thread 3 shrimp on each skewer. Broil shrimp just until cooked through, about 2 minutes per side.
3. Place shredded lettuce on platter; arrange shrimp skewers on top. Garnish with lemon wedges.
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