Home-made marinades and sauces add pizzaz to plain foods with just a few ingredients that you probably have on hand. Basic oils, acids, herbs, spices and aromatics (see our Pantry Essentials list) create flavors from Italian to Thai without cluttering your refrigerator with bottles and jars.
Like Rita’s Grilled Rosemary Chicken marinade, this recipe for a sesame-ginger-soy glaze is a simple blend of ingredients. Buy toasted sesame oil in the Asian foods section of the supermarket, then store it in the refrigerator as it may last you a while. Use in small amounts to inspire Asian flavors on green beans or bok choy, in stir-frys, salad dressings, sauces and marinades.
Skewered Sesame Ginger Shrimp and Blackberries makes a light meal or an impressive appetizer. Fresh peaches can be substituted for the mango but the blackberries are a unique twist on a kabob, so give it a try! Serve with a refreshing Strawberry Watermelon Aqua Fresca.
Skewered Sesame Ginger Shrimp and Blackberries
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Prep time: 15 minutes Cook time: 5 minutes
Makes 4 servings (about 16 skewers)
1 package (6 ounces) blackberries
1 fresh mango, peeled, cut in 1/2-inch thick wedges or chunks
12 ounces raw shrimp, peeled and deveined (about 26 count size)
2 tablespoons soy sauce
1 tablespoon natural rice vinegar
1 tablespoon packed brown sugar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, pressed or minced
Preheat a gas grill or broiler to high heat.
Thread blackberries, mango and shrimp alternately on wood or thin metal skewers.
Combine remaining ingredients to make a glaze. Brush onto prepared skewers, coating all sides of ingredients.
Grill or broil skewers 2-3 minutes per side, carefully sliding spatula under berries when turning. Serve warm or room temperature.
To prevent sticking, be sure grill is fully preheated before placing skewers on grids. Some recipes suggest coating grids with cooking spray before heating to reduce sticking — but Rosie prefers not to do that. Just start with a well-scraped hot grill.
Add a splash of chilled Riesling to the strawberry watermelon aqua fresca.
An original recipe by Rosemary Mark for Driscoll’s.
Photography: Noel Barnhurst Styling: George Dolese