“What dad doesn’t love a shrimp and wild blueberry kebob hot off the grill on Father’s Day?” says Amy Gorin, M.S., R.D.N., a nutrition partner with Wild Blueberries of North America. “Shrimp are bursting with power protein and omega-3s to help your heart, and the wild blueberry BBQ sauce they’re paired with is full of health-helping antioxidants. In fact, wild blueberries boast more than double the antioxidants of regular blueberries.” *Chef’s note: If using wooden skewers, soak them in water for 30 minutes prior to grilling. Nutrition Information (per serving): Calories: 205; Protein: 24 grams; Fat: 3 grams; Carbs: 22 grams; Sugars: 14 grams Recipe and photo by Kara Lydon, R.D., on behalf of Wild Blueberries of North America
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Makes 8 servings
Prep time 25 min.
Cook time 50 min.
Ingredients
For the wild blueberry BBQ sauce: 1 Tbsp olive oil 1 small onion, diced 3 cloves garlic, minced 1 jalapeno pepper, seeded and stemmed, minced ½ cup apple cider vinegar 2/3 cup ketchup 2 cups frozen Wild Blueberries 3 Tbsp maple syrup 1 Tbsp molasses 1 Tbsp balsamic vinegar 2 tsp smoked paprika 1 tsp cumin 1 tsp salt 1 tsp black pepper For the kabobs: 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on Salt and pepper 1 red bell pepper, cut into ½-inch slices 1 yellow bell pepper, cut into ½-inch slices 1 green bell pepper, cut into ½-inch slices 1 small-medium red onion, cut into ½-inch slices
How to make it
For the wild blueberry barbecue sauce: In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant. Add apple cider vinegar, ketchup, wild blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the kabobs: Season shrimp with salt and pepper. Alternately thread shrimp and vegetables onto soaked wooden* or metal skewers. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
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“What dad doesn’t love a shrimp and wild blueberry kebob hot off the grill on Father’s Day?” says Amy Gorin, M.S., R.D.N., a nutrition partner with Wild Blueberries of North America. “Shrimp are bursting with power protein and omega-3s to help your heart, and the wild blueberry BBQ sauce they’re paired with is full of health-helping antioxidants. In fact, wild blueberries boast more than double the antioxidants of regular blueberries.”
*Chef’s note: If using wooden skewers, soak them in water for 30 minutes prior to grilling.
Nutrition Information (per serving): Calories: 205; Protein: 24 grams; Fat: 3 grams; Carbs: 22 grams; Sugars: 14 grams
Recipe and photo by Kara Lydon, R.D., on behalf of Wild Blueberries of North America
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 25 min.
Cook time 50 min.
Ingredients
For the wild blueberry BBQ sauce: 1 Tbsp olive oil 1 small onion, diced 3 cloves garlic, minced 1 jalapeno pepper, seeded and stemmed, minced ½ cup apple cider vinegar 2/3 cup ketchup 2 cups frozen Wild Blueberries 3 Tbsp maple syrup 1 Tbsp molasses 1 Tbsp balsamic vinegar 2 tsp smoked paprika 1 tsp cumin 1 tsp salt 1 tsp black pepper For the kabobs: 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on Salt and pepper 1 red bell pepper, cut into ½-inch slices 1 yellow bell pepper, cut into ½-inch slices 1 green bell pepper, cut into ½-inch slices 1 small-medium red onion, cut into ½-inch slices
How to make it
For the wild blueberry barbecue sauce: In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant. Add apple cider vinegar, ketchup, wild blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the kabobs: Season shrimp with salt and pepper. Alternately thread shrimp and vegetables onto soaked wooden* or metal skewers. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
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Makes 8 servings
Prep time 25 min.
Cook time 50 min.
Ingredients
For the wild blueberry BBQ sauce: 1 Tbsp olive oil 1 small onion, diced 3 cloves garlic, minced 1 jalapeno pepper, seeded and stemmed, minced ½ cup apple cider vinegar 2/3 cup ketchup 2 cups frozen Wild Blueberries 3 Tbsp maple syrup 1 Tbsp molasses 1 Tbsp balsamic vinegar 2 tsp smoked paprika 1 tsp cumin 1 tsp salt 1 tsp black pepper For the kabobs: 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on Salt and pepper 1 red bell pepper, cut into ½-inch slices 1 yellow bell pepper, cut into ½-inch slices 1 green bell pepper, cut into ½-inch slices 1 small-medium red onion, cut into ½-inch slices
How to make it
For the wild blueberry barbecue sauce: In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant. Add apple cider vinegar, ketchup, wild blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the kabobs: Season shrimp with salt and pepper. Alternately thread shrimp and vegetables onto soaked wooden* or metal skewers. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
Makes 8 servings
Prep time 25 min.
Cook time 50 min.
Prep time 25 min.
Cook time 50 min.
Prep time
25 min.
Cook time
50 min.
Ingredients
- For the wild blueberry BBQ sauce:
- 1 Tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and stemmed, minced
- ½ cup apple cider vinegar
- 2/3 cup ketchup
- 2 cups frozen Wild Blueberries
- 3 Tbsp maple syrup
- 1 Tbsp molasses
- 1 Tbsp balsamic vinegar
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- For the kabobs:
- 2 lbs. uncooked jumbo shrimp, peeled and deveined, tail-on
- Salt and pepper
- 1 red bell pepper, cut into ½-inch slices
- 1 yellow bell pepper, cut into ½-inch slices
- 1 green bell pepper, cut into ½-inch slices
- 1 small-medium red onion, cut into ½-inch slices
How to make it
For the wild blueberry barbecue sauce: In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant. Add apple cider vinegar, ketchup, wild blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the kabobs: Season shrimp with salt and pepper. Alternately thread shrimp and vegetables onto soaked wooden* or metal skewers. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
For the wild blueberry barbecue sauce: In small saucepan, add olive oil over medium heat. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and jalapeno, cook for 1 minute or until fragrant. Add apple cider vinegar, ketchup, wild blueberries, maple syrup, molasses, balsamic vinegar, smoked paprika, cumin, salt and pepper and stir to combine. Bring to a boil. Reduce heat and let simmer for 30 minutes, stirring occasionally. Let cool to room temperature. Transfer to a blender and puree. Set aside.
For the kabobs: Season shrimp with salt and pepper. Alternately thread shrimp and vegetables onto soaked wooden* or metal skewers. Grill, uncovered, over medium heat for 3-4 minutes, turning once. Baste with barbeque sauce. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently.
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