|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||14%|
|Total Sugars 22g|
|Vitamin C 17mg||85%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Change up your grilling game with a nontraditional barbecue sauce that utilizes blueberries and spices as the highlighted flavor profile. This combination of blueberries, barbecue sauce, and shrimp is the epitome of summer on a skewer.
Blueberries naturally produce pectin, which—when mixed with tomato paste—creates a thick, rib-sticking sauce. The addition of red wine creates a robust and sophisticated flavor that also helps the sauce brush easily onto the shrimp.
The barbecue sauce comes together quickly; 20 minutes of simmering and it’s ready to hit the grill. As the shrimp cook on the skewers, it picks up the classic smoky flavor profile that balances exquisitely with the sauce. Be sure to soak wooden skewers ahead of time to prevent them from burning on the grill.
If you do not have access to a grill, do not fret. A grill pan works wonders and will yield that same flavor-packed results.
For the Sauce:
2 cups fresh blueberries
1/2 teaspoon unpacked dark brown sugar
6 ounces tomato paste
1 cup full-bodied red wine (such as merlot, cabernet sauvignon, zinfandel, or syrah)
1/4 cup apple cider vinegar
2 tablespoons honey
2 1/2 teaspoons salt, divided
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
For the Shrimp:
1 pound (16/20 count) extra jumbo shrimp, peeled and deveined
1 teaspoon black pepper
2 tablespoons olive oil, plus more for grill
Gather the ingredients. Place wooden skewers in a shallow pan filled with water and allow them to soak. If you use metal skewers, you do not have to soak.
Combine blueberries and brown sugar in a medium saucepan. Heat to medium-low and bring mixture to a simmer. Simmer for 10 minutes or until a syrup forms. Add tomato paste, red wine, apple cider vinegar, honey, 1 1/2 teaspoons of the salt, garlic powder, cayenne pepper, and ground allspice. Stir to combine and simmer for another 10 minutes until the sauce thickens. Cool and set aside.
In a large mixing bowl, combine shrimp with remaining 1 teaspoon salt, black pepper, and olive oil. Thread 3 to 4 shrimp per skewer from the tail to the thick end of each shrimp.
Heat the grill or grill pan to high. Oil the grates as needed. Grill shrimp on one side for 2 minutes. Brush shrimp with blueberry barbecue sauce. Flip, brush shrimp with sauce, and grill for another 2 minutes. Finish with another coat of sauce.
Serve with more of the barbecue sauce and enjoy.