Cover recipe from Everyday Food, June 2010
Orange-Glazed Grilled Shrimp
This issue of EveryDay Food focuses on 68 recipes to kick off the summer season- of course including a few recipes for grilling. Plenty of recipes for salads and sandwiches (think ‘picnic’) are included, and the dessert section highlights ice cream and seasonal fruit recipes. The cover recipe is featured in a short article about the convenience of using orange marmalade in both sweet and savory dishes.
A few quick ideas for using marmalade that the magazine offers…
1. Spread marmalade between vanilla or chocolate cake layers, then frost cake with vanilla icing.
2. Add to a vinaigrette for some tangy citrus flavor.
3. Stir into fruit salad in place of sugar or honey.
4. Brush fruit tarts with warmed marmalade to make them shiny
Shopping tip: If you find most marmalades to bitter for your taste, look for “sweet” on the label or purchase marmalade made from sweet oranges.
The article gave 3 ideas for quick glazes using marmalade. They’re all sweet-sour glazes that can be used on grilled shrimp, turkey, beef, chicken, pork and salmon. Read my notes below to see how it went with the cover recipe…
Orange-Glazed Grilled Shrimp
Source: Everyday Food, June 2010
ingredients:
16 large-sized shrimp (with tails on)
1/4 cup orange marmalade
1/1/2 tsp. grainy mustard
instructions:
1. String 4 shrimp onto each of 4 skewers.
2. In a small bowl, stir together orange marmalade and mustard.
3. Grill shrimp on a preheated, oiled grill. Brush glaze on all sides of the shrimp 2 minutes before it’s finished cooking. Then brush on again right after removing from the grill.
Serves: 4 (1 skewer per person)
Raw Corn & Zucchini Salad
Cut off tips of 3 ears corn, husks and silks removed; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add 2 medium zucchini, thinly sliced, 2 Tbsp. fresh lime juice, 2 Tbsp. extra-virgin olive oil, and 2 Tbsp. coarsely chopped fresh cilantro. Season with coarse salt and ground pepper and toss well to combine. Serves 4
Notes from Culinary Covers:
*3 ingredients and about 15 minutes. Wow! This recipe could really appeal to a lot of people.
*This was such a simple recipe- it makes me wonder why I don’t think to do things like this more often.
*I soaked wooden skewers in water for several hours before stringing on the shrimp.
*The only thing I added was that I brushed on a little bit of olive oil before I put the shrimp on the grill- I was afraid my shrimp might stick to my grill. I salt & peppered it too.
*It’s odd to say this with such a simple recipe, but my family actually really enjoyed it. I don’t typically like marmalade much on its own, but it was good in moderation… just brushed onto the shrimp w/ a little bit of grainy mustard. Perfect!
* I LOVED the raw corn & zucchini salad too. I was apprehensive of it being raw but no need to be- it was SO good.
Did this recipe deserve the cover spotlight? Absolutely! Such a simple recipe for the shrimp and the salad was wonderful too… a perfect way to start off the summer.
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{ 3 comments… read them below or add one }
I’ve made this too – with shrimp and with pork – and I was also pleasantly surprised. For only having a handful of ingredients, it’s great.
Made this with orange marm on boneless chicken and it was terrific. For a twist, I took some lime marmalade and stirred in horseradish and a little chopped cilantro and brushed it over shrimp skewers. Both were just great – although cleaning the grill afterward was not so fun
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Sounds delicious!