Recipes

Recipe: PEANUT BUTTER WEEK: GRILLED CURRY SHRIMP

Peanut butter is one of those versatile ingredients that can make both sweet and savory dishes taste all the better. This week, we'll share recipes that deliciously incorporate peanut butter. Today's comes from jif.com

INGREDIENTS

1/4 cup Jif Creamy Peanut Butter

1/2 cup Smucker's Sweet Orange Marmalade

1 tablespoon Dijon mustard

1 1/2 teaspoons curry powder

1 teaspoon garlic chile pepper sauce, or to taste

1 tablespoon fresh chopped cilantro

1 1/2 pounds large raw shrimp (21 to 25 count), thawed if frozen

Crisco Original No-Stick Cooking Spray

8 (10-inch) wooden skewers, soaked in water

1 medium red pepper, cored and cut into 1-inch squares

Prepared yellow curry jasmine rice





DIRECTIONS:

Blend peanut butter, sweet orange marmalade, Dijon mustard, curry powder and garlic chili pepper sauce in blender container or food processor. Stir in cilantro. Combine shrimp and 1/4 cup curry sauce in medium bowl mixing until well-coated. Marinate 30 minutes. Cover and refrigerate remaining curry sauce.

Coat grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.



GAS GRILL: Grill kabobs 3 to 5 minutes per side or to desired doneness. BROILER: Place kabobs about 5 inches from broiler element. Broil first side 5 minutes. Turn. Broil 3 to 5 minutes longer or to desired doneness. Serve kabobs on a bed of jasmine rice drizzled with remaining curry sauce.



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