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Ingredients
| raw shrimp: 1 lb |
| canned pineapples (chunks): 1 cup |
| orange juice: 2 Tbl |
| soy sauce: 1 tsp |
| long grain rice: 8 oz |
| fresh cilantro (coriander): 1/4 cup |
Grilled shrimp and pineapple skewers
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Peel and devein shrimp; thread on 4 skewers. Cut pineapple in 4 crosswise slices; core, if desired, and cut each slice in quarters to make 16 small wedges. Thread on 4 skewers. In small saucepan combine 4 Tbsp. of the marmalade, 1/2 cup water and the soy sauce. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
2. 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.
3. Return remaining marmalade-soy sauce mixture to saucepan and bring to full boil; heat rice according to package directions. Transfer rice to serving bowl; stir in remaining 2 Tbsp. marmalade and cilantro.
4. Serve skewers with rice and the boiled marmalade-soy sauce mixture. Makes 4 servings