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 Thai
Shrimp and Ontario Peach Skewers
(NC)—Reminiscent of a beach barbecue in Southern Thailand,
these tangy flavored skewers are a cinch to make. Serve
with Jasmine rice for an authentic Thai meal.
1/3 cup light soy sauce 75 mL
1/4 cup peach nectar 50 mL
3 tbsp lime juice 45 mL
2 tbsp chopped fresh coriander 30 mL
1 tbsp each: sesame oil and vegetable oil 15 mL
1 tsp fish sauce, optional 5 mL
1/4 tsp dried red chili pepper flakes 1 mL
24 jumbo shrimp with tails, if desired leave shell on
4 Ontario Peaches, pitted and cut into chunks
4 green onions, cut into 1-1/2-inch/3.5-cm lengths
1 red pepper, cut into chunks
1 lime, quartered
Cooked rice
Soak 4 skewers in cold water for 1 hour. In small bowl,
combine soy sauce, nectar, lime juice, coriander, sesame
and vegetable oil, fish sauce and chili pepper flakes. In
large bowl or plastic zip-lock bag, toss shrimp, peaches,
onion and red pepper with half of dressing (reserve
remainder for basting); marinate in refrigerator for
approximately 30 minutes. Skewer shrimp, peaches, onion,
red pepper and lime. Grill, basting with remaining
marinade and turning skewers often, until shrimp turn
pink. Remove grilled limes and squeeze over shrimp. Serve
skewers over rice.
Serves 4.
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