Not all recipes turn out the way you want them to. I made something like this with out a recipe for a dinner party last week and had to throw them away. Lol I put two shrimp on a skewer with a chunk of pineapple between them. Put the in a ziplock until party time. (About three hours before grilling) returned to fridge to keep cold. Grilled them and they were not consumable. Lol the pineapple did something to the shrimp that gave them a slimy texture. Heres a recipe I should have googled in the first place. Maybe the other ingredients change the reaction to the shrimp. Who knows? Grilled Shrimp Appetizer Kabobs The simple combination of pineapple, onion and marinated shrimp has turned me into a fan of seafood appetizers. — Michele Tungett, Rochester, Illinois MAKES: 10 servings Ingredients 1/3 cup tomato sauce 1/3 cup olive oil 3 tablespoons minced fresh basil 3 tablespoons red wine vinegar 5 garlic cloves, minced 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 10 uncooked jumbo shrimp, peeled and deveined (8-10 ounces) 10 fresh pineapple chunks 1 small onion, cut into 1-inch chunks Nutritional Facts 1 kabob equals 68 calories, 4 g fat (1 g saturated fat), 31 mg cholesterol, 138 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat. Directions In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes. On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and onion. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes. Yield: 10
Posted on: Sat, 15 Nov 2014 14:47:39 +0000
Trending Topics
Recently Viewed Topics
© 2015