Tired of grilling the same old things? Try Angoori Shrimp, which are shrimp and grape kebabs with a spicy honey-balsamic glaze.
There’s a bumper sticker on several cars in my neighborhood that says “Friends don’t let friends buy farm-raised shrimp.” Needless to say, I walked over to the harbor and purchased fresh, wild-caught shrimp for this dish. I’m very lucky to live in a place where this is an option.
This Angoori Shrimp recipe comes from How to Cook Indian by Sanjeev Kapoor (affiliate link). The folks at Abrams Books sent me a copy to review and I’ve thoroughly enjoyed cooking from it.
If I’d run across this recipe in a cooking magazine it wouldn’t have screamed “Indian” to me. I love that it’s simple to prepare, impressive and can be served as an appetizer or a light meal. You could also save a couple of the skewers for a low-carb mid-afternoon snack. Did I mention the flavors? The honey and grapes lend sweetness, the vinegar provides tartness, and the crushed chile peppers kick up the heat. If you don’t like heat, you can simply leave out the chiles.
These shrimp kebabs are low in Saturated Fat and a good source of Protein, Vitamin D and Selenium. Shrimp are inherently high in Cholesterol, so if you’re watching your intake, beware. If you are on a low-sodium diet, skip the salt. There’s enough flavor that you won’t miss it.
Disclosure: I received a free review copy of How to Cook Indian by Sanjeev Kapoor from ABRAMS Books. I also received a copy to give away on my blog.
Angoori Shrimp (Glazed Shrimp and Grape Kebabs)
- 2 tablespoons honey
- ¼ cup balsamic vinegar
- ½ teaspoon Kosher salt divided
- ½ teaspoon crushed red chile peppers
- 30 medium shrimp peeled and deveined
- 30 medium seedless red grapes
- 6 wooden skewers soaked in water for at least an hour
- ½ tablespoon peanut oil
In a small saucepan, place honey, vinegar, and half of the salt. Bring to a boil, reduce heat, and simmer about 5 minutes. Remove from heat, stir in the crushed red chiles, and and cover to keep warm.
Curve each shrimp into a C shape and put a grape in the middle. Place on skewer so that you spear the shrimp in two spots (above and below the grape). Repeat with remaining shrimp and grapes. You want 5 shrimp and 5 grapes per skewer. Sprinkle with remaining salt.
Heat a grill pan over medium-high heat. Brush with half of the oil. Place 3 of the skewers in the pan and cook, turning several times, until the shrimp are opaque (about 4 minutes total). Do not overcook or the shrimp will be rubbery. Repeat with remaining oil and skewers.
Arrange skewers on serving platter and brush with sauce. Serve remaining sauce for dipping.