This is an orange reduction glaze to spark up the flavor of grilled shrimp or perhaps even pork chops or chicken.
Course Appetizer, Main Course, Seafood
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
2tspchili garlic sauce, I use Huy Fong Foods brand
2tspcornstarch, dissolved in 3 tbsp water
1lbslarge shrimp, 20-30 count, peeled tail on
Place the orange juice, zest, chili garlic sauce, brown sugar and anchovy paste into a small saucepan and bring to a boil. Stir to combine the ingredients and reduce the liquid by about half, 6 to 8 minutes.
Stir in the dissolved cornstarch and let thicken, 15 to 30 seconds. Pour the glaze into a small bowl and allow to cool.
Use metal or bamboos skewers which have been soaked in water for at least 30 minutes. String 8 to 10 shrimp onto each skewer. I used 2 bamboo skewers on each kabob to facilitate turning.
Brush one side of the shrimp with the glaze and place glazed side down on a medium hot grill, 1 1/2 to 2 minutes. Brush the second side with the glaze and turn. Grill for another 1 1/2 to 2 minutes until the shrimp is pink, opaque, and firm. If the glaze seems to burn, place the kabob on a cooler part of the grill.
Serve right away.
I calculate that 7 or 8 glazed shrimp would be around 110 calories. They would contain about 25 grams of protein.