Hot, sweet seafood on a stick.
Ettamae’s Café, now closed, was located in Richmond’s historic Jackson Ward, with a classic, satisfying menu that featured comfort foods with a gourmet twist. This recipe features the use of a smokeless grill—a definite boon to the urbanites among us who might not have the space for more traditional equipment.
APRICOT HABANERO GLAZED SHRIMP AND TUNA KEBOBS
Equipment: Smokeless grill, bamboo skewers
8 oz tuna steak cut into 8 pieces
8 large shrimp, peeled, deveined, tail on
1 jar of Nana’s Homemades Golden Habanero Jelly (found at Sheilds Market, The Byrd House Market, or St. Stephen’s Market in Richmond)
cilantro (optional)
Skewer tuna and shrimp on four bamboo skewers . Season with salt and pepper . Grill on hot, smokeless grill for 1 minute on each side. Warm 4 tablespoons jelly in microwave for 20 seconds place kebobs on plate and spread with warm jelly. add cilantro if desired.
—Serves 2
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