Shrimp Escabeche With Ginger Grilled Pineapple Recipes

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.

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.

SHRIMP IN ESCABèCHE

Steps:

• Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
• Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
• Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.
• Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.

GINGER AND PINEAPPLE GRILLED SHRIMP KABOBS

Steps:

• Heat grill to medium heat.
• Combine first 6 ingredients. Reserve 1 cup of the barbecue sauce mixture for serving with the kabobs.
• Thread shrimp onto 8 skewers; brush with some of the remaining barbecue sauce mixture. Thread pineapple onto 3 additional skewers.
• Grill shrimp 5 min.; turn. Add pineapple skewers to grill. Grill 5 to 7 min. or until shrimp turn pink, turning pineapple after 4 min. and brushing shrimp and pineapple with remaining barbecue sauce mixture for the last 2 min.
• Heat reserved barbecue sauce mixture. Serve with the shrimp and pineapple.

GRILLED VANILLA-GINGER PINEAPPLE

Steps:

• Cut ends off pineapple. Quarter lengthwise, peel and core.
• Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
• Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.

SHRIMP-AND-PINEAPPLE SKEWERS

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.

SHRIMP ESCABECHE WITH GINGER-GRILLED PINEAPPLE

Steps:

• Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
• Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
• In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
• Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.

GRILLED SHRIMP ESCABECHE

Steps:

• Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
• Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

GRILLED SHRIMP ESCABECHE

Steps:

• Heat your grill to high.
• Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
• Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
• Transfer shrimp to a clean medium bowl.
• Heat 1/3 cup olive oil in a medium saucepan over medium heat.
• When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
• Add the cumin and mustard seeds, if using, and cook for 1 minute.
• Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
• Remove from the heat and immediately pour over the shrimp and stir to coat.
• Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
• Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

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!

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 SKEWERS WITH PINEAPPLE-CORN RELISH

Steps:

• For marinade:
• Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour.
• For relish:
• Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2 minutes per side). Serve each skewer atop a spoonful of relish.