JERK SHRIMP KABOBS
This is great served with a bed of cooked white rice with black bean salad and fresh fruit. Fast and great summer meal.
Provided by The Range Rover
Categories Pineapple
Time 23m
Yield 4 kabobs, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat coal or gas grill for direct heat.
- Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
- Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
- Mix the preserves and lime juice; set aside.
- Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.
Nutrition Facts : Calories 611.4, Fat 19.6, SaturatedFat 3, Cholesterol 518.4, Sodium 1100.7, Carbohydrate 35.5, Fiber 1.7, Sugar 22.2, Protein 70.1
SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g
SHRIMP AND ONION KEBABS
Steps:
- In a large saucepan of boiling water boil onions until tender, 3 to 4 minutes, and drain in a colander. When onions are just cool enough to handle, peel, leaving root ends intact. While onions are still warm, in a bowl stir together with 1/4 cup marinade. Marinate onions, covered and chilled, stirring occasionally, 1 day.
- If desired, shell shrimp (see note, above). In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, at least 1 hour and up to 4. Prepare grill. Soak skewers in warm water 30 minutes.
- Drain shrimp, discarding marinade. In a sieve set over a bowl drain onions and reserve marinade for basting. Thread 3 shrimp and 2 onions, alternating shrimp with onions, onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
- Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
JERK SHRIMP KEBABS WITH TOMATOES, ONIONS, AND PEPPERS
We're always looking for new ways to cook shrimp. Here, the lip-smacking shrimp and veggies cook on skewers at the same time, making the meal fast and easy enough for a weeknight meal, even if shrimp seem like Saturday-night kind of food. Kids can even help out with threading the food onto the skewers. Serve this spicy recipe over Coconut-Orange Cashew Rice (page 66) and you've got a complete and extra special meal.
Yield serves 6
Number Of Ingredients 9
Steps:
- If using bamboo skewers, soak them in water for at least 20 minutes. Preheat the broiler or prepare the grill.
- To make the marinade: In a large bowl, whisk together the jerk sauce, 1/2 cup of the olive oil, the ginger, salt, and pepper. Add the shrimp and toss to coat. Cover and marinate for 15 minutes.
- In a separate bowl, toss the tomatoes and onion with the remaining 2 tablespoons olive oil. Season with salt and pepper.
- Spread the vegetables out on a large plate and microwave them for 2 minutes. Let the vegetables cool slightly, then thread them onto skewers along with the shrimp.
- Place the skewers on a rimmed baking sheet lined with aluminum foil, or, if grilling, place on the grill. Cook, turning once, for 5 to 6 minutes more, or until the vegetables are tender and the shrimp are opaque. Garnish with the parsley before serving.
- If you can't find jerk sauce, you can skip it and make this even simpler. Just brush the shrimp and veggies with olive oil, season with salt and pepper, and grill as directed. The shrimp won't be spicy, but their sweet flavor will really shine.
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