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Fire Cider Shrimp Kabobs



 For Marinade

  •  ¾ cup Sunycrest Apple Cider
  • ¼ cup Sharon Springs Farm Girl Fire Cider
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Ground Coriander Seed
  • 1 teaspoon Dried Thyme
  • ¼ teaspoon Ground Cardamom
  • Salt and Pepper
  • 25-30 Medium Shrimp

 For Kabobs

  •  Diced Red Peppers
  • Diced Zucchini
  • Diced Mushrooms or Button Mushrooms
  • Skewers


  •  Combine Marinade ingredients in a bowl.  Transfer into a plastic bag with the shrimp and refrigerate for 2-4 hours.
  •  In the mean time, dice the red peppers, zucchini, and mushrooms.  Marinate these veggies in any kind of dressing you’d like.  (In the picture, the zucchini is marinated in a balsamic maple reduction)
  •  When ready preheat your grill and skewer the ingredients in any order you wish.
  •  Place the skewers on the grill and cook each side until the shrimp turns pink and vegetables become soft.  Closing the top of the grill for a few minutes will help even cooking, but be careful to no over cook the shrimp. 
  • Serve over rice.

Yield: About 6-8 Kabobs


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