Curried Shrimp Kabobs

Curried Shrimp Kabobs
Servings: 4 Prep 15 mins Cook 15 mins to 17 mins Grill 5 mins Grill or broil 5 minutes


  • 1 teaspoon oil
  • 1/4 cup finely chopped onion
  • 1 cup apple cider
  • 1 McIntosh apple, peeled, cored and diced
  • 1 teaspoon curry powder
  • 1/4 cup apple jelly dissolved in 1/2 cup water
  • 2 tablespoons apple-cider vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons water mixed with 1 teaspoon cornstarch
  • 1 pound shelled shrimp
  • 4 green onions, cut in 2-inch pieces

Make It

1. Prepare grill with medium coals or heat broiler. Heat oil in 10-inch nonstick skillet over medium-high heat. Add onion; cook 4 to 6 minutes, until softened. Add 1/4 cup cider, apples and curry powder; cook for 4 minutes.

2. Add remaining cider, water-jelly mixture, vinegar and salt; simmer, stirring, 3 minutes. Stir in cornstarch mixture; cook, stirring, until sauce thickens and clears, 4 minutes. Remove from heat; divide sauce in half.

3. Alternately skewer shrimp and green onion on 4 metal skewers. Brush half of sauce over skewers. Grill or broil skewers 5 inches from heat, turning once, until the shrimp are opaque and cooked through, about 5 minutes. Serve with the remaining half of the reserved sauce.