Friends, today I am very excited to share a new product with you that I have been in love with. Fired Up Jellies and Jams is a popular local brand that makes amazing jellies/jams with habanero peppers. I used their peach version to make these ginger peach habanero shrimp kabobs.
The Cinnful Peach Habanero Jam is made with a vietnamese cinnamon that is quite different from the kind you might put into your favorite baked goods. Peaches and ginger are a match made in heaven, and the spicy cinnamon compliments them both.
For the recipe, I skewered fresh peach slices and shrimp onto my kabob sticks. Then I placed them on the grill and brushed them with the ginger peach habanero sauce.
The sauce has a little bit of everything going on, so you know all your tastebuds are going to excited about this recipe. It is a little sweet, a little spicy, a little tangy, and a little salty. What else could you want? Shrimp, on a kabob, that’s what!
Where can I buy Fired Up Jellies and Jams?
The Fired Up Jellies and Jams can be purchased here online by the jar or case, but they are also found at many retailers if you are in the Illinois area.
I also wanted to mention, this is not a sponsored post, nor are the links affiliate. I simply love this brand of jelly! As always, all thoughts here are my own.
Tips and Tricks for the Ginger Peach Habanero Shrimp Kabobs recipe:
- Use half the sauce for grilling, and half for serving. You are definitely going to want more sauce for dipping as it is the star of the dish.
- Serve the kabobs over rice. The rice will soak up any extra sauce and become super flavorful.
- For my vegan readers: use the sauce to make a tofu stir fry with your favorite veggies!
- Peaches are in season for a short time. When you can’t find fresh peaches for the kabob, try cherry tomatoes or red onion slices instead.
- ¼ cup Cinnful Peach Habanero Jam from Fired Up Jellies and Jams
- 2 TBS rice vinegar
- 1 TBS reduced sodium soy sauce or tamari
- 2 tsp minced ginger
- 1 lb shrimp, peeled and deveined
- 2 firm peaches, sliced
- 6 kabob sticks
- In a small bowl, combine the jelly, rice vinegar, soy sauce or tamari, and minced ginger. Divide sauce into two portions, reserving one for serving.
- Skewer sliced peaches and shrimp on kabob sticks.
- Grill the kabobs over medium high heat for 1-2 minutes or until the shrimp start to turn opaque. Flip the kabobs and brush with one half of the sauce. Cook 1-2 more minutes or until the shrimp is cooked through.
- Serve shrimp kabobs with reserved sauce.
