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
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
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
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.
TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY
Here's what you need: pineapple, garlic, chili sauce, water, rice wine vinegar, salt, coconut cream, lime, limes, pineapple, de-veined and peeled shrimp, water, cornstarch, wooden skewer
Provided by Kahnita Wilkerson
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place wooden skewers in a bowl of water to soak for at least 10 minutes.
- Puree the pineapple, garlic, chili sauce, and water in a food processor.
- Heat a pan over medium heat, and add the pureed sauce mixture.
- Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
- Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
- Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
- Skewer the pineapple and shrimp, then brush sauce on both sides.
- Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
- Sprinkle finished skewers with lime zest and serve with remaining sauce.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams
HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g
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