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Teriyaki Shrimp Pineapple Skewers
Fidel
Posts: 10,172
These were mighty tasty ladies and gents. The wife enjoyed them quite a bit for her Mother's Day dinner.
Ingredients:
1.5 pounds 16-20 count raw shrimp, peeled and de-veined, tails on
1 fresh pineapple
Marinade:
¾ c Teriyaki Sauce
2 Tbsp Sugar
3 cloves finely chopped garlic
1 Tbsp minced fresh ginger
¼ cup crushed fresh pineapple
1 tsp kosher salt
1 tsp red pepper flakes
2 Tbsp lemon juice
1 Tbsp EVOO
Marinate shrimp in the marinade for 3-4 hours, or up to overnight. While the shrimp are soaking in the marinade, cut the pineapple into approx 1/2" cubes until you have the same number of pineapple cubes as shrimp.
If you have any pineapple left over you can cut into spears or rings and marinate in some rum and have a ready-to-go grilled pineapple dessert.
Skewer each of the shrimp with a chunk of fresh pineapple, stick the skewer through the back of the tail, then stick one pineapple chunk onto the skewer, then finish by threading it through the other side of the shrimp. You can either use toothpicks and do each shrimp individually or skewer 5-6 shrimp per skewer.
Cook direct for 2-3 minutes per side. As the shrimp cook they should curl around the pineapple chunk. Served up with a nice white wine parmesan and parsley risotto.
Ingredients:
1.5 pounds 16-20 count raw shrimp, peeled and de-veined, tails on
1 fresh pineapple
Marinade:
¾ c Teriyaki Sauce
2 Tbsp Sugar
3 cloves finely chopped garlic
1 Tbsp minced fresh ginger
¼ cup crushed fresh pineapple
1 tsp kosher salt
1 tsp red pepper flakes
2 Tbsp lemon juice
1 Tbsp EVOO
Marinate shrimp in the marinade for 3-4 hours, or up to overnight. While the shrimp are soaking in the marinade, cut the pineapple into approx 1/2" cubes until you have the same number of pineapple cubes as shrimp.
If you have any pineapple left over you can cut into spears or rings and marinate in some rum and have a ready-to-go grilled pineapple dessert.
Skewer each of the shrimp with a chunk of fresh pineapple, stick the skewer through the back of the tail, then stick one pineapple chunk onto the skewer, then finish by threading it through the other side of the shrimp. You can either use toothpicks and do each shrimp individually or skewer 5-6 shrimp per skewer.
Cook direct for 2-3 minutes per side. As the shrimp cook they should curl around the pineapple chunk. Served up with a nice white wine parmesan and parsley risotto.
Comments
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Very nice presentation
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I am digging the way you placed the pineapple chunks where the shrimp legs would be!!! I love pineapple on the egg with shrimp and your technique is practical and pretty! I'm stealing that one!!
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Beautiful, Rod. I bet they didn't last long.
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Thank you. I tried to make them pretty.
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Thanks. It was actually pretty easy to skewer then like that and they cooked together nicely.
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Thank you. They did go fast. Kind of like shrimp candy.
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Great presentation, Rod! Bet there were tasty--your marinade recipe sounds like a really good one to try out, and I think that I have everything you listed with the exception of some pineapple and ginger. Oh, and the shrimp
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Dang those look good Rod! -RP
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