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
|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|
|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|
- 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.
360 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 205mg
- Sodium: 705mg
- Total Carbohydrates: 13g
- Protein: 17g
Vitamin A 30%
Vitamin C 15%
Hy-Vee Seasons Back to School 2012.