SHRIMP-PINEAPPLE SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 30 skewers
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
- To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
- Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
- Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
- Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
- Serve them hot or at room temperature. Divine!
Nutrition Facts : Calories 111 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 48 milligrams, Sodium 441 milligrams, Carbohydrate 5 grams, Fiber 0.5 grams, Protein 6 grams, Sugar 4 grams
ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE
Make and share this Island Shrimp and Pineapple Skewers With Rum Butter Sauce recipe from Food.com.
Provided by Pokey in San Antonio
Categories Polynesian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine lime juice, oil, ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine. Let marinade while grill heats up, about 15 minutes.
- Prepare grill with medium coals.
- Wrap shrimp with prosciutto. Alternately thread the pineapple chunks and the wrapped shrimp onto skewers (about 4 per skewer).
- Grill until shrimp are cooked and the pineapple chunks are brown around the edges.
- Make the sauce in a medium sauce pan by combining the rum, shallots, ginger. Bring to a boil. Reduce heat and simmer until reduces to 3 tablespoons in volume.
- With heat on low, whisk in the butter, 1 tablespoon at a time. Continue until all the butter is incorporated and the sauce coats the back of the spoon. Be careful to not allow it to get too hot and allow the sauce to break down.
- Season with salt and cayenne, stir and remove from heat.
- To serve: transfer shrimp and pineapple from the skewers to a platter. Sprinkle with cilantro and serve with rum butter sauce.
Nutrition Facts : Calories 526.2, Fat 42, SaturatedFat 22.9, Cholesterol 134.2, Sodium 195.4, Carbohydrate 17.7, Fiber 1.9, Sugar 11.2, Protein 7
ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE
Provided by Emeril Lagasse
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium heat.
- In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
- Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
- Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
- To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.
COCONUT SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
- In small bowl whisk together curry paste and coconut milk. Set aside.
- Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.
CARIBBEAN SHRIMP SKEWERS
Zip off to the Caribbean with the tropical flavors of jerk spices, shrimp and pineapple! These easy skewers are perfect for a picnic, party or an anytime snack. Two of these satisfying skewers are less than 100 calories.
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
- Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
- Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.
Nutrition Facts : Calories 93 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 116 milligrams, Sodium 735 milligrams, Carbohydrate 8.1 grams, Fiber 1.4 grams, Protein 10.7 grams, Sugar 6.6 grams
EASY SNACK SKEWERS
Steps:
- For the skewers: Slide a salami round on the end of a 6-inch wooden skewer. Follow with a roasted red pepper ribbon, folded back on top of itself. Top with a cheese tortellini. Repeat, then finish with a mozzarella ball and tomato at the pointy end of the skewer. (Each skewer gets 2 salami rounds, 2 pepper ribbons, 2 tortellini, 1 mozzarella ball and 1 tomato). Repeat with the remaining skewers.
- For the creamy Italian dip: Whisk together the mayo, buttermilk, Parmesan, parsley, Italian seasoning, granulated garlic and some salt and pepper in a bowl and serve with the skewers.
PINEAPPLE-GLAZED SHRIMP SKEWERS
From chow.com; posted for ZWT 5. "With a flavor that's somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they'll be a hit with the whole family. **NOTE: If you're using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don't burn on the grill. **Note: There's just a touch of heat in the glaze from cayenne pepper. If you're up for it, you can get the party started by adding a little extra." -- This could also be made with chicken, or for something special, use sugarcane skewers.
Provided by alligirl
Categories Pineapple
Time 1h10m
Yield 12 skewers, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
- Pour into a medium saucepan and bring to a boil over medium heat.
- Skim off any foam and reduce heat to low.
- Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
- Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
- Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
- Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
- Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
- Remove from the grill and serve immediately.
Nutrition Facts : Calories 520.2, Fat 16.4, SaturatedFat 2.1, Cholesterol 317.5, Sodium 2441.8, Carbohydrate 57.9, Fiber 3.1, Sugar 47.3, Protein 37.4
SHRIMP-AND-PINEAPPLE SKEWERS
Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
- Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.
Nutrition Facts : Calories 279 g, Fat 2 g, Fiber 2 g, Protein 25 g
SWEET TERIYAKI BEEF SKEWERS
A grilled and easy way to prepare a delightful beef appetizer or main meat dish! Kids love the tenderness and sweetness, as do the adults.
Provided by sheilago7
Categories 100+ Everyday Cooking Recipes
Time P1DT21m
Yield 24
Number Of Ingredients 8
Steps:
- Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
- Marinate beef in refrigerator for 24 hours.
- Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
- Thread beef slices in a zig-zag onto the skewers.
- Preheat grill for medium heat and lightly oil the grate.
- Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 15.2 g, Cholesterol 40.3 mg, Fat 7.4 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 2.3 g, Sodium 625.6 mg, Sugar 14 g
PINEAPPLE-SHRIMP SKEWERS
With a little sweetness and a touch of heat, these Pineapple-Shrimp Kabobs give you a taste of the Hawaiian Islands.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat broiler.
- Mix first 6 ingredients in medium bowl until blended. Add shrimp and pineapple; toss to evenly coat.
- Thread 2 shrimp and 1 pineapple chunk onto each of 12 skewers.
- Broil, 6 inches from heat, 4 to 5 min. or until shrimp turn pink.
Nutrition Facts : Calories 40, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS
These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
- Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g
GRILLED MARINATED SHRIMP SKEWERS
The secret to this outstanding shrimp is the tomato paste and seasoned salt, you can double the complete recipe but keep the fresh garlic at 2 tablespoons. Plan ahead the shrimp will need to marinade for 2 hours, but no more than that or the acid in the fresh lemon juice will start to "cook" the shrimp!
Provided by Kittencalrecipezazz
Categories Summer
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking).
- Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
- Refrigerate for 2 hours.
- Soak the wooden skewers in cold water 30 minutes before threading.
- Set grill heat to medium-low.
- Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
- Grease the grill grate.
- Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.
Nutrition Facts : Calories 366.7, Fat 29.1, SaturatedFat 4.1, Cholesterol 172.5, Sodium 279, Carbohydrate 2.9, Fiber 0.4, Sugar 0.5, Protein 23.4
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