Skewered Shrimp and Ham with Apple Jelly

Andrew Zimmern’s Kitchen Adventures

Andrew Zimmern’s grilled shrimp-and-ham hors d’oeuvres are sweet, savory and spicy all at once—making them the perfect party food.

  • Total Time:
  • Servings: Makes about 45 pieces
  • Time(Other): plus 4 hr marinating

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  • 3 tablespoons hot sauce, preferably Crystal
  • 3 tablespoons vegetable oil, plus more for grilling
  • 3 tablespoons fresh thyme
  • 2 tablespoons finely chopped parsley
  • 2 pounds large shrimp—shelled, deveined and butterflied, tails left on
  • 3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
  • Salt
  • 3/4 cup apple jelly
  • 1/4 cup apple juice
  • 1 serrano chile, minced

How to make this recipe

  1. In a large bowl, combine the hot sauce with the 3 tablespoons of vegetable oil and the thyme and parsley. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.

  2. Remove the shrimp from the marinade, wiping off some of the excess. Lay a piece of ham in the curl of a shrimp. Wrap the shrimp around the ham and secure with a toothpick. Repeat with the remaining ham and shrimp. Season lightly with salt.

  3. In a medium bowl, whisk the apple jelly with the apple juice and chile. Transfer half of the jelly glaze to a small serving bowl and set aside.

  4. Light a grill or preheat a grill pan and lightly brush with oil. Grill the shrimp over moderately high heat, basting several times with the remaining jelly glaze, until just cooked through, about 2 minutes per side. Discard the jelly glaze used for basting. Drizzle the grilled shrimp with a spoonful of the reserved jelly glaze and serve, passing any remaining glaze for dipping.

Contributed By Photo © Stephanie Meyer Published September 2012

503539 recipes/skewered-shrimp-and-ham-apple-jelly 2013-12-06T23:48:56+00:00 Andrew Zimmern grilling-barbecuing|barbecue-cookout|cocktail-party|appetizers-starters|20-for-a-crowd|web-exclusive september-2012 recipes,skewered-shrimp-and-ham-apple-jelly 503539

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