Shrimp are always a popular choice as an hors d’oeuvre or light snack. Whether served chilled with traditional cocktail sauce or grilled on the barbeque, they always disappear quickly. They also cook very quickly, making them ideal for fuss-free entertaining.
Shrimp ‘Count’
Most decent fish counters carry both raw and cooked shrimp in various sizes. Sometimes they are labeled with a basic description such as ‘jumbo’ or ‘medium’, however, these definitions can vary from one fishmonger to the next. A more accurate measure is to look at the shrimp’s ‘count’. This indicates the number of shrimp in one pound. It’s typically given as a range such as 21/25. This means that in each pound of shrimp there will be between 21 and 25 shrimp. The smaller the number, the larger the shrimp will be. Counts can range from U/10 (under 10 shrimp per pound) to over 70 per pound for tiny salad shrimp.
Shells and Veins
For ease of preparation, select raw shrimp that have already been de-veined. Shrimp have a dark vein that runs down their backs that should be removed before eating. If de-veined shrimp are unavailable, the veins can be removed by slicing along the back of the shrimp with a sharp knife tip and pulling the vein out. While the shells and tails can be left on during grilling, it’s neater for guests if they’re removed prior to cooking. It will also allow the apricot glaze to adhere better to the shrimp meat.
Prepping the Skewers
Inexpensive bamboo skewers are readily available at most supermarkets and kitchen stores. Ideally, look for skewers that are flat instead of round, as it will prevent the food from ‘spinning’ on the skewer when turning it over on the grill. If flat skewers are unavailable, use two round ones to secure the shrimp. The skewers should be soaked in water for at least 30 minutes prior to assembling the shrimp so they don’t burn on the grill.
Spicy Apricot Grilled Shrimp
Yields between 21 and 25 medium shrimp
- 1 pound (454 grams) 21/25 count shrimp (i.e. between 21 and 25 per pound – see above), de-veined with shells and tails removed
- 6 medium fresh apricots
- ¼ cup water
- 4 to 5 Tablespoons honey, to taste (will depend on how sweet the apricots are)
- 1 clove garlic, very finely minced
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon Dijon mustard
To Make Apricot Glaze:
- Cut apricots in half and remove pits. Cut the fruit into quarters and place in a medium sized saucepan. Add water.
- On medium-high heat, bring apricots to a simmer. Cook until the fruit begins to soften, about 4 to 5 minutes. Mash slightly with a potato masher or spoon as they soften.
- Reduce heat to medium-low. Add honey, garlic, red pepper flakes and mustard. Stir to combine thoroughly and continue to cook on a low simmer.
- Cook fruit until completely soft. Let cool slightly and puree until smooth with an immersible hand blender or in a regular blender.
- Taste mixture and adjust seasonings if necessary. Apricot glaze can be made in advance and kept covered in the refrigerator for a couple of days.
To Assemble and Grill Skewers:
- Using metal or pre-soaked bamboo skewers (see above), thread shrimp onto the skewer, pushing the pointed part of the skewer from the fat ‘front’ of the shrimp, through its tail.
- Pour half of the apricot glaze into a separate bowl and set aside to use as a dipping sauce. Use the remaining sauce to brush or spoon onto the shrimp skewers.
- Heat barbeque or indoor grill. Place skewers on the grill and cook until shrimp start to turn pink, about 2 to 3 minutes. Turn over and cook the other side.
- Discard any of the sauce used on the raw shrimp and serve skewers with the reserved dipping sauce.
Tip: The apricot glaze is also delicious on chicken and pork.
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