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

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

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...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog