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 Orange- Glazed Grilled Shrimp 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
Yield: Serves 4
Prep Time: 10 min
Cook Time: 6 min
16 large-sized shrimp (with tails on)
1/4 cup orange marmalade
1/1/2 tsp. grainy mustard
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.
Optional: 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
*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 and peppered it too.
Source: Everyday Food, June 2010
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! Also, I LOVED the (optional) raw corn and 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.