Friday, June 11, 2010
Shrimp and Pineapple Kabobs
SHRIMP and PINAPPLE KABOBS (makes 6)
Serves 3 (2 kabobs per person)
12 large shrimp, raw, cleaned, shells removed, tails on
salt and pepper
1 yellow pepper, cut in chunks
Half a fresh pineapple, peeled and cut into large chunks
peeled baby red onions or wedges of red onion
Sweet and sour sauce for garnish (recipe below)
Soak wooden skewers in water for half an hour before grilling.
Toss shrimp in a couple tablespoons of olive oil and season with a bit of salt and pepper. Let it hang out for a few minutes until you are ready to assemble the skewers.
Assemble skewers: In whatever order you like, alternate red onion, yellow pepper, tomato, pineapple, shrimp (like a "C" on the skewer), and repeat so you have two sets of each item on each skewer.
Confetti rice: Cook as much rice as you intend to serve -- for this recipe, enough for 4 people. Set aside. Grate 1 carrot and saute with 2 tablespoons chopped onion in a few tablespoons of olive oil until softened. Add a couple tablespoons each of chopped yellow pepper, chopped pineapple. Add salt and pepper. Stir into cooked rice and let it heat up together for a few minutes.
Sweet and Sour Sauce
1/2 cup sugar
1/4 cup ketchup
1/4 cup vinegar
2 tablespoons soy sauce
1/4 cup orange or pineapple juice
Stir together. Bring to a bubbling boil. Reduce heat and simmer until thickened, about 10 minutes, stirring frequently. Place in bowl and serve alongside rice and skewers.
Grill kabobs: Grill 3 minutes per side until shrimp is opaque and turns pink. Turn off heat and close cover and cook one minute longer with residual heat.
Photo credit: http://www.lawrys.com/~/media/Images/Sites/Lawrys/RecipeDetail/Main-Dish/Chipotle-Shrimp-Pineapple-Kabobs.ashx?w=240