GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS
These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
- Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g
PINEAPPLE SHRIMP PACKETS
Your family and friends will be delighted when you serve these individual grilled shrimp packets. The foil makes cleanup a breeze. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 214 calories, Fat 7g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 18g protein.
TERIYAKI SHRIMP AND PINEAPPLE PARCELS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the rice to according to the package instructions; allow to cool.
- Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
- In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
- To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
- Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.
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- Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil. (Parchment paper works well.)
- In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger, sliced red onion (if using) and a pinch of salt and pepper.
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- Stack 2 large pieces heavy duty aluminum foil, about 20 inches long, on top of each other. Spray with no-stick cooking spray; set aside.
- Melt butter in a 10-inch skillet over medium heat until sizzling. Add garlic; sauté 1 minute. Whisk in flour; continue cooking until mixture has thickened. Add soy sauce, hoisin, mirin, honey, and ginger. Continue whisking until combined and heated through. Stir in shrimp.
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