Sunday, July 4, 2010
Pioneer Woman's Pineapple Shrimp
I had some shrimp in the freezer I wanted to use so I went looking for a new recipe to try. I found this Pineapple Shrimp recipe on Pioneer Woman's website. It's been a while since I made something of hers and it looked easy - two great combinations!!
We liked this recipe although I would recommend adding a few of the optional ingredients. I added red pepper flakes but next time I would add some chopped jalapeno to add some spice as it was on the sweet side. I also would omit the sugar - the pineapple juice I think is sweet enough!
1 pound (to 2 Pounds) Peeled, De-veined Jumbo Shrimp
1 can (about 20 Oz.) Pineapple Chunks (or 1 Whole Fresh Pineapple)
½ cups (to 1 Cup) Teriyaki Sauce
2 whole (to 3 Whole) Green Onions (sliced)
3 Tablespoons Garlic, Chopped, to taste
1 Tablespoon (to 2 Tablespoons) Sugar (optional)
Pineapple Juice (reserved From Can If Using Canned Pineapple)
1 dash Lemon Juice
1 dash Kosher Salt
Crushed Red Pepper Flakes
Minced Fresh Ginger
Jalapenos Seeded And Chopped
In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.
Wash, then peel and de-vein the shrimp (unless they’ve already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.
Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. I broiled mine for the same amount of time. The shrimp I had were medium so I had to cut the pineapple chunks so they would fit in between the shrimp.
Flip again and cook until brown to just slightly blackened.
We had this for dinner but I also think this would be great as an appetizer for a party. I served mine with rice and a salad. I took the marinade and boiled it on the stove and then drizzled it over the rice.