Sunday, May 18, 2008
For over a month now, I've been pondering the idea of a spicy, garlicky, pineapple-y marinade for shrimp. I finally tried it and it yielded some nice, spicy shrimp with a hint of sweetness.
Pineapple Grilled Shrimp
2 c pineapple, preferably fresh
2 oz pineapple juice
1 Tbsp Thai style sweet chili sauce
1 Tbsp fresh cilantro leaves
2 large basil leaves
2 green onions, rough chopped
2 large cloves garlic, halved
1 Tbsp shallot, minced
2 tsp Tabasco green
juice of half a lime
1 Tbsp olive oil
1 1/2 lb shrimp, tail on and deveined
1) Combine first 11 ingredients (pineapple through olive oil) in a food processor.
2) Blend until pureed, then season to taste with Creole seasoning, salt, and pepper.
3) Pour over shrimp and toss. Marinate for 20 minutes in the refrigerator.
4) Skewer shrimp, then sprinkle lightly with paprika.
5) Grill over medium heat until shrimp turn pink. Flip skewers over and cook an additional 1 1/2 to 2 minutes.
The shrimp matched fabulously with some incredibly simple roasted veggies. I was too lazy to add garlic, but my Creole seasoning had garlic powder in it.
Simple Roasted Veggies
1 bunch asparagus, woody portions of stems cut
1/2 lb baby yukon gold potatoes, quartered
1 large red or yellow bell pepper, cut into 1 inch pieces
2 large shallots, quartered
Preheat oven to 425 degrees.
1) Lightly spray a baking sheet with oil spray.
2) Place veggies on the pan and spray them lightly with the oil, tossing to coat.
3) Season with salt, pepper, and Creole seasoning to taste, then toss veggies to distribute seasonings evenly.
4) Roast for 30 - 40 minutes until potatoes are done. Turn veggies over once or twice during cooking time
Serve with grilled shrimp and a nice white wine.