Best 7 Shallots Shrimp And Oranges With Apricot Glaze Recipes

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**Unveiling a Culinary Symphony: Shallots, Shrimp, Oranges, and Apricot Glaze Dance on Your Palate**

Prepare to embark on a tantalizing culinary journey as we unveil a symphony of flavors in this delectable dish, where shallots, shrimp, and oranges harmonize perfectly, enveloped in a luscious apricot glaze. This recipe is a celebration of fresh, vibrant ingredients, each contributing its unique essence to create a dish that is both visually stunning and bursting with taste. From the crisp sweetness of the shallots to the succulent texture of the shrimp and the tangy zest of the oranges, every bite promises a delightful symphony of flavors. The crowning glory of this dish is the apricot glaze, a sticky, golden masterpiece that adds a touch of fruity elegance and a beautiful sheen to the finished dish. Whether you're hosting a special gathering or simply seeking a memorable meal, this recipe is guaranteed to impress and leave your taste buds craving more.

Let's cook with our recipes!

GRILLED SHRIMP WITH APRICOT SAUCE



Grilled Shrimp with Apricot Sauce image

Succulent shrimp get a flavor boost from the sweet-hot sauce. Served on skewers, they make a fabulous addition to a summer menu. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 skewers (2/3 cup sauce).

Number Of Ingredients 5

1/2 cup apricot preserves
2 tablespoons apricot nectar
1/4 teaspoon ground chipotle powder
12 uncooked large shrimp, peeled and deveined
6 slices Canadian bacon, halved

Steps:

  • In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 613mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 17g protein.

SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE



Shallots, Shrimp, and Oranges with Apricot Glaze image

Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 8

Vegetable oil, for grill
1/2 cup apricot jam
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 1/2 pounds large shrimp, peeled and deveined (tails left on)
2 oranges, cut into wedges
8 shallots, halved lengthwise

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
  • Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
  • Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.

APRICOT GLAZE FOR SHRIMP KEBABS



Apricot Glaze for Shrimp Kebabs image

This apricot glaze is great on our Shallots, Shrimp, and Oranges with Apricot Glaze kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/2 cup apricot jam
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.

SHRIMP AND SHALLOT LINGUINI FROM TRADER'S JOES



Shrimp and Shallot Linguini from Trader's Joes image

Make and share this Shrimp and Shallot Linguini from Trader's Joes recipe from Food.com.

Provided by Sloog

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb uncooked shrimp, peeled and cleaned
4 shallots, chopped fine
1/4 lb butter, melted
1/8 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon black pepper
1/4 cup lemon juice
1/2 cup fresh parsley, chopped
1 lb linguine, cooked

Steps:

  • Mix melted butter, olive oil, shallots, garlic, pepper, parsley and lemon juice in a bowl.
  • Toss shrimp into mixture.
  • Heat skillet on medium.
  • Pour shrimp mixture into skillet and saute until shrimp turn pink in color.
  • Serve over linguini noodles.

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE



Grilled Skewered Shrimp with Apricot-Curry Glaze image

For a special yet simple entrée, try these full-of-flavor kabobs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons vegetable oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
1 1/4 teaspoons finely chopped garlic
1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
Shredded lettuce, if desired
Lemon wedges, if desired

Steps:

  • In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
  • Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
  • Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
  • Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g

APRICOT SHRIMP



Apricot Shrimp image

A meal with lovely presentation that's nice enough for dinner guests, but really quick and easy to make. Delicious served over white rice with a garnish of toasted slivered or sliced almonds.

Provided by lutzflcat

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 13

½ cup chopped dried apricots
⅓ cup orange liqueur (such as Grand Marnier®)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 red bell pepper, cored and sliced into 1/4-inch strips
½ cup thinly sliced green onions, with some of the green tops
1 large clove garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
2 teaspoons cornstarch
⅛ teaspoon freshly ground black pepper

Steps:

  • Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
  • Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 23.5 g, Cholesterol 187.8 mg, Fat 10.4 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 4.4 g, Sodium 431.3 mg, Sugar 17.9 g

APRICOT-GLAZED SHRIMP



Apricot-Glazed Shrimp image

"My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood," writes Aletha Graves of Bellingham, Washington. "Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13

2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1-1/2 cups hot cooked rice

Steps:

  • In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside. , In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

Nutrition Facts : Calories 471 calories, Fat 8g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 724mg sodium, Carbohydrate 70g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling during the cooking process.
  • Choose Fresh Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, seasonal ingredients for the best results.
  • Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Make Sure the Sauce is Thickened: The apricot glaze should be thick enough to coat the shrimp and oranges. If it's too thin, add a little cornstarch or flour to thicken it up.
  • Serve Immediately: This dish is best served immediately after it's cooked. The shrimp and oranges will be at their best when they're hot and fresh.

Conclusion:

This dish is a delicious and easy-to-make appetizer or main course. The combination of shallots, shrimp, and oranges is a classic, and the apricot glaze adds a touch of sweetness and tang. If you're looking for a new and exciting way to enjoy shrimp, give this recipe a try. It's sure to impress your friends and family!

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