|Plum and Shrimp Skewers with Spicy Hoisin Glaze|
Summerfest 2010 is back again!!! This week’s theme is stonefruits – peaches, plums, nectarines, pluots, and apricots – a piece of summer that you can hold in your hand. Last week, I featured a recipe using one of my favorite summer vegetables -Green Beans with Tarragon Vinaigrette. This week the decision was doubly hard. Hard, because in the first place I love every one of the above fruits and so how on earth was I supposed to decide on just one, let alone choose one recipe? Two, because (ahem) in my humble opinion it is virtually impossible to improve on a perfectly ripe and juicy piece of fruit – the phrase “gilding the lily” comes to mind. So “what to do”? Well, I decided to “share the love” (and a little gilding!) by using fruit in this savory, sweet and spicy dish – Plum and Shrimp Skewers with Spicy Hoisin Sauce. Luscious plums, suculent shrimp with a sweet, salty and spicy glaze – “gilding the lily” indeed!!!
What are your favorite ways to use stonefruit? Post it here at the Table because I am always looking for new ways to use these glorious pieces of summer!
Plum and Shrimp Skewers with Spicy Hoisin Sauce
(adapted from Cooking Light)
12 jumbo shrimp, peeled and deveined
3 – 6 plums, quartered
2 Tbsp. peeled and minced fresh ginger
1 Tbsp. olive oil
1/2 Tsp. salt
1/2 Tsp. ground schezuan pepper (or regular pepper)
4 bamboo skewers
1/3 cup Hoisin sauce
1/4 cup unseasoned rice wine vinegar
2 Tbsp. sherry
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 tsp. chili garlic sauce
1/2 tsp. five spice powder
Soak skewers in warm water. Combine the shrimp, plums, ginger, olive oil, salt and pepper in medium bowl. Stir to combine. While shrimp marinates, make the Hoisin Sauce.
Hoisin Sauce: Combine all the ingredients in a small bowl, stir to combine.
Pre heat grill or heat grill pan:
Thread 3 shrimp and 3 plum sections alternately on bamboo skewers (for smaller skewers (such as the ones pictured) thread 1 plum section, 1 shrimp and 1 plum section – for this you will need 6 plums). Spoon 1/2 cup Hoisin sauce into another bowl. Reserve remaining sauce for serving. Place skewers on a oiled grill or grill pan and cook for approximately 4 minutes or until shrimp begins to turn pink. Turn skewers over and brush with remaining Hoisin sauce. Cook for approximately 2 minutes. Turn skewers again and brush with Hoisin sauce. Cook for an additional 2 minutes or until shrimp are plump and pink! Remove from grill and serve with additional Hoisin sauce. Garnish with Limes and cilantro.