Hot Pepper Glazed Shrimp K-Bobs

When I make a Jam my mind never goes to toast. Toast is a given, an expectation and a last resort. If I'm going to heat up my kitchen, and stand over a boiling pot of fruit, pectin, and sugar when its 104 outside, its going to be for something exciting or at least experimental.

 Hot Pepper Glazed Shrimp was my motivation. I wanted some true heat from my hot peppers and the last batch of Jalapenos I bought just weren't cutting its. It was time to try the Serrano Pepper...... I'm a chicken when it comes to heat, but if someone says they would enjoy my Hot Pepper Jam with a little more heat I'm going to do my best to give them more heat. So on went the rubber gloves, goggles, and a headband. I was soooo rock'n a kitchen dork look but several Serranos and a few Sweet Peppers later I had a nice spicy glaze/jam ready to jar up.

The week prior I had ordered a new Lodge Cast Iron Grill Pan. I was excited about using that too. So I skewered up some shrimp, red peppers, and few sweet onions. A word to the wise here, non stick cooking spray should be in a holster on your hip when cooking with jams and glazes. Add that to the picture of me with gloves, goggles and a headband..... that should give you a laugh.  These glazes stick to everything which is good for your shrimp, not so much for your pans.  Just cut yourself some slack in the dish washing department and be very liberal with the non-stick spray if you try this recipe.

With my well sprayed pan ready to go I gave the skewers a little dusting of salt and pepper and let them sizzle for about 5 minutes in the pan and then began basting them with the Hot Pepper Jam, rotating them until they were cooked through. Throw a few veggies in a skillet on the burner next to your grill pan with a little olive oil and a tablespoon of butter, put a couple of cups in the rice cooker (if you have one) while your veggies and skewers are cooking up and you will have yourself a nice meal ready in no time.

These Shrimp K-bobs turned out very nice, they had a beautiful color and a nice caramelization from the glaze. Unfortunately the heat from the Serranos did not come through as much as I would have liked it to. So my experimentations will continue until I get a nice spicy flavor to come through from the Hot Pepper Jam.  The thought of a Habbanero in my future worries me, does anyone have a Haz-Mat suit I can borrow?