Shrimp Pineapple Kebabs With Fresh Red Pepper Salsa

Shrimp on the 'barbie' can be even better with pineapple on the barbie - a match made in heaven. I often have fresh pineapple in the house and if I have only that - and of course, always some frozen shrimp - I know I have a great meal ahead!

Salsa optional, but well worth it - even if store bought.

Fresh Red Pepper Salsa:

1/2 red pepper, diced

1 fresh ripe tomato, diced

1/2 jalapeno pepper, minced

1 clove garlic, minced

1/4 purple onion, finely diced

1 Tbsp olive oil

2 Tbsp fresh lime juice

pinch of sugar

12 large shrimp, peeled and deveined

16 1-inch chunks fresh pineapple

4 6-inch wooden skewers

1/3 cup favorite vinaigrette (e.g. see below)

Next Gen Vinaigrette Erique

(www.cuisineici.blogspot.com)

1/4 cup cider vinegar

1/4 cup seasoned rice vinegar

1 generous tsp Dijon mustard

1/2 tsp salt

1/2 cup canola oil

1/4 cup olive oil

lots ground fresh pepper

1 tsp dried dill

2 cloves fresh garlic, pressed through a garlic press

Soak the skewers in water for about 10 minutes. Heat grill to high.

Meanwhile, make the vinaigrette. Shake the vinegars, mustard and salt vigorously (and I mean vigorously) together in a salad dressing bottle. You could also whisk in a bowl, but be sure the salt dissolves. Add the remaining ingredients and whisk or shake together well to form an emulsion.

Thread the pineapple and shrimp evenly on the skewers. Pour vinaigrette over skewers and flip several times. Season with freshly ground black pepper.

Grill kebabs over high heat for about 3-5 minutes total, until the shrimp are just cooked through.

Plate kebabs and garnish with fresh salsa. Serve with rice if desired.

Serves 2-4, depending on what else you serve.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog