Recipe
Author
Hy-Vee Seasons Magazine
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Description
Peaches and shrimp. Who knew they belonged together on a skewer? Speaking of, if you use wooden skewers, remember to soak them in water for at least 30 minutes before grilling. Enjoy with a Brown Ale or Riesling wine.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. Hy-Vee Select olive oil | ||
| 1 small onion, finely chopped | ||
| 3 cloves garlic, minced | ||
| 1 tbsp. Cajun seasoning | ||
| 1 tsp. chopped fresh rosemary | ||
| 1 tsp. chopped fresh thyme | ||
| ½ tsp. Hy-Vee sea salt | ||
| 1 lbs. raw jumbo shrimp (21 to 25 ct), peeled and deveined | ||
| 3 firm ripe peaches, pitted | ||
| 4 green onions, cut into 1-inch pieces | ||
| 8 skewers | ||
| ½ c. Hy-Vee unsalted butter | ||
| 2 tsp. chopped fresh cilantro | ||
| ½ tsp. Cajun seasoning | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| Dash hot pepper sauce |
Directions
- Combine olive oil, onion, garlic, 1 tablespoon Cajun seasoning, rosemary, thyme and salt in a medium bowl. Add shrimp; toss to coat. Cover and refrigerate for no longer than 30 minutes.
- Meanwhile, cut each peach into 8 chunks. Remove shrimp from marinade and reserve marinade. Thread 3 shrimp, 3 peach chunks and 3 onion pieces onto a skewer. Repeat with 7 remaining skewers. Brush lightly with reserved marinade. Discard remaining marinade.
- Grill skewers, uncovered, on the greased grill rack over medium-hot heat for 6 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Serve with Cajun Butter.
- To make Cajun Butter, melt butter in a small saucepan. Stir in cilantro, 1/2 teaspoon Cajun seasoning, garlic powder and hot pepper sauce.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 205mg
- Sodium: 705mg
- Total Carbohydrates: 13g
- Protein: 17g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Back to School 2012.