Grilled Shrimp And Pineapple Kabobs - cooking recipe

Ingredients
    1 lb uncooked jumbo shrimp
    1/2 fresh pineapple
    6 tablespoons orange marmalade, divided
    1/2 cup water
    1 tablespoon soy sauce
    couple dashes hot sauce (optional)
    1 (6 ounce) box long grain and wild rice blend, prepared according to package directions
    1/4 cup snipped fresh cilantro
Preparation
    In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
    If skewers are wooden, pre-soak approximately 30 minutes.
    Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
    Peel and devein shrimp.
    Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
    Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
    Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
    Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
    Serve kabobs with rice and boiled marmalade-soy sauce mixture.

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