Grilled Shrimp Tofu And Pineapple Salad Recipes

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

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.

GRILLED SHRIMP, TOFU, AND PINEAPPLE SALAD

Steps:

• Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.
• Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
• Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.
• Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.
• Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.

GRILLED SHRIMP, TOFU, AND PINEAPPLE SALAD

Steps:

• Make the salad: place tofu sliced on a rimmed baking sheet between layers of paper towels. Place a baking sheet with heavy cans on top of the tofu. let stand for 30 minutes. Pat tofu until completely dry.
• Place shimp in bowl. Purée vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
• Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lenghtwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown 4-5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until opaque, 2-3 minutes.
• Cut pineapple crosswise into 1/4 inch thickness slices. Cut tofu into 1/2 inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama and mint in a salad bowl.
• Make the dressing: Whisk together ingredients in a small bowl. Pour over salad and toss until well combined.

GRILLED SHRIMP WITH PINEAPPLE AND MANGO

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
• Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

GRILLED SHRIMP, TOFU AND PINEAPPLE SALAD

Steps:

• Place shrimp in a bowl or marinating dish. In a blender puree vinegar, honey, sambal oelek, garlic and ginger until smooth. Pour over shrimp, turn shrimp. Cover and refrigerate for 1 hour.
• On a rimmed baking sheet covered with paper towels place tofu slices between layers of paper towels, cover with second baking sheet weighted with cans. Let stand for 30 minutes. Pat tofu with paper towels until dry.
• Preheat grill to medium.
• Cut pineapple slices lengthwise along slides of core into 2 large pieces, then slice each slice lengthwise into thirds. Reserve remaining pineapple for another use.
• Grill pineapple, turning until brown (4-5 minutes per side).
• Brush tofu with oil and sprinkle with salt and pepper. Grill tofu, turning once (2-5 minutes per side).
• Grill shrimp (see note in description), turning once until opaque (3-5 minutes per side).
• Cut pineapple crosswise into 1/4 inch thick pieces.
• Cut tofu into 1/2 inch cubes.
• In a large salad bowl combine salad ingredients (pineapple, tofu, shrimp, carrots, cucumber, jicama, and mint). Toss.
• To make salad dressing combine dressing ingredients in a jar and shake (or whisk) to combine.
• Add dressing to salad and toss until combined.