Hot, sweet seafood on a stick.
Ettamae’s Café, now closed, was located in Richmond’s historic Jackson Ward, with a classic, satisfying menu that featured comfort foods with a gourmet twist. This recipe features the use of a smokeless grill—a definite boon to the urbanites among us who might not have the space for more traditional equipment.
APRICOT HABANERO GLAZED SHRIMP AND TUNA KEBOBS
Equipment: Smokeless grill, bamboo skewers
8 oz tuna steak cut into 8 pieces
8 large shrimp, peeled, deveined, tail on
1 jar of Nana's Homemades Golden Habanero Jelly (found at Sheilds Market, The Byrd House Market, or St. Stephen's Market in Richmond)
Skewer tuna and shrimp on four bamboo skewers . Season with salt and pepper . Grill on hot, smokeless grill for 1 minute on each side. Warm 4 tablespoons jelly in microwave for 20 seconds place kebobs on plate and spread with warm jelly. add cilantro if desired.
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