Throw a Little Shrimp on the Barbee

More sizzling than a sunburned redhead…these delectable kabobs grill up with the right combination of ancho chile-rubbed heat and cool, luscious summer peaches. It just seems fitting to end a long hot day of summer with this tongue-tingling creation.

Grilled Chile Prawns and Peach Kabobs

1 Tbl. packed brown sugar

1 tsp. ancho chile powder

1 tsp. sweet paprika

½ tsp. ground cumin

¼ tsp. cayenne pepper

Salt and Pepper

1 lb. large shrimp, shelled and deveined

3 medium peaches, cut into 1” chunks

1 bunch green onions, cut into 2” pieces

Lime wedges, for serving

(If using bamboo skewers, soak skewers in cold water at least 30 min.

to prevent burning.) Prepare outdoor grill for direct grilling on high.

In large bowl, combine brown sugar, chile powder, paprika, cumin,

cayenne, ¼ tsp. salt, and ¼ tsp. freshly ground black pepper. Add

shrimp, peaches, and onion; toss until evenly coated. Thread alternately

onto skewers.

Grill 3-4 min. or until browned and shrimp just become opaque throughout,

Turning once. Serve with lime wedges.

I served the kabobs over a brown rice that I cooked with half water and half orange juice and some orange zest to infuse some citrus-type flavor, enhancing the taste of the peaches. I threw a handful of roasted almonds into the rice as well.

The shrimp and peaches cooked surprisingly equal (the peaches didn’t get mushy), but I believe next time I will par-boil the green onions prior to threading them onto the skewers…they were slightly undercooked. I like vegetables to be crispy but these tasted almost raw. Still, the simple combination of spicy shrimp, cool peach and tangy green onion was a palate-winner.

--The Mother

Strike Up the Grill

I came across an interesting recipe for Grilling Pork Medallions accompanied by a Grilled Apple that I thought I’d try. Given that it’s barbecue season, I took this somewhat unlikely summer combo (I think of pork and apples as being more in line with fall fare), and give it a whirl.

Grilled Pork Medallions with Grilled Apples

1 lb. park tenderloin

4 apples, cored

4 small rosemary springs (plus extra for garnish)

4 tsp sugar

Marinade

2 Tbl. olive oil

1 garlic clove, finely chopped

4 shallots, finely chopped

4 Tbl. orange juice

2 Tbl. honey

1 Tbl. Worcestershire sauce

1 tsp. Dijon mustard

3 Tbl. white wine vineyar

1 rosemary sprig, finely chopped

Make the marinade: Heat oil and cook the garlic and shallots over low heat, stirring occasionally, for 5 min., until soft. Stir in the remaining marinade ingredients and let simmer gently for 5 min. Remove from the heat and let cool completely.

Cut the pork tenderloin into medallions about ½” thick and place in a shallow dish. Pour in the marinade, turning to coat. Cover with plastic wrap and let marinate in the refrigerator overnight.

With a sharp knife, score through the skin of each apple around the center. Place each apple on a square of foil and put a rosemary sprig and 1 tsp. sugar in each cavity. Enclose the apples in the foil and cook on a medium bbq, turning occasionally, for 25-30 min.

About 10-15 min. before the apples are ready, drain the pork, reserving the marinade. Grill, brushing with the reserved marinade for about 5 min. on each side. Serve 3-4 medallions and an unwrapped apple on each plate. Garnish with extra rosemary sprigs and serve.

Not only do I think it was yummy…it was very simple (but remember to marinade overnight, so plan ahead). I was a little skeptical that grilling medallions would make the meat overdone. The meat did grill quickly but managed to stay very moist due, no doubt, to the really nice overnight coating it got, and the apples didn’t really take that long either…making this a good choice to serve at a summer dinner with friends. So take an extra dip in the pool and enjoy your guests. This one is a dream to fix.

--The Mother