Grilled Drunken Pina Colada Shrimp Food

PINA COLADA SHRIMP

Steps:

• Peel the shrimp and devein them under running water.
• In a medium bowl, combine all the remaining ingredients except the rice.
• Add the shrimp, cover, and refrigerate for at least 1 hour or up to 5 hours (if it sits longer than this the lime juice will "cook' the shrimp).
• Using a slotted spoon, remove the shrimp from the marinade and thread on metal skewers.
• Prepare a fire in a charcoal grill.
• When the coals are medium hot, place the skewers on the cooking rack and cook for 2 to 3 minutes on each side, or until the shrimp turn pink.
• Serve with steamed rice, if you like.

GRILLED DRUNKEN SHRIMP

Steps:

• Combine all ingredients in bowl suitable for marinating.
• Add shrimp.
• Place in refrigerator for 3 hours.
• Cover grill with foil so shrimp does not fall through.
• Heat grill to high.
• Place shrimp on foil and turn when first side turns pink, about 2 minutes.
• Cook on flip side for about 2 minutes.
• Serve hot with rice or can serve cold with cocktail sauce.

GRILLED DRUNKEN PINA COLADA SHRIMP

Steps:

• Peel the shrimp (the really big ones don't have the vein!).
• Mix the pina with the rum.
• Pour over shrimp, reserving a small amount for the grilling process.
• Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
• Grill for approximately 2 minutes each side, brushing each side with mix.
• Serve with the above mentioned aioli or your favorite tropical/sweet sauce.

PINA COLADA SHRIMP AND RICE

Steps:

• Cook and stir shrimp in hot oil in large skillet on medium-high eat 4 minutes - until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (if all liquid has not been absorbed, cook on low heat 2 additional minutes or until liquid is absorbed). Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

PINA COLADA SHRIMP AND RICE

Steps:

• Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
• Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

PIñA COLADA SHRIMP

Steps:

• 1. heat 1 inch oil in a large sauté pan over medium-high to 360°.
• 2. Whisk together coconut milk, preserves, 3 tablespoons cornstarch, and Worcestershire in a bowl. Combine coconut and Panko in another bowl.
• 3. Toss shrimp with 1/4 cup cornstarch; shake off excess. Dip shrimp into coconut milk mixture, then dredge in Panko mixture. Drop shrimp, one at a time into hot oil and Fry in batches until golden, about three minutes. Transfer shrimp to a paper towel lined plate.
• 4. pineapple rum dipping sauce: 1 cup pineapple preserves. 1/4 cup coconut milk 2 tablespoons fresh lime juice 2 tablespoons dark rum, optional 1/2 teaspoon red pepper flakes salt to taste melt pineapple preserves in a small skillet over medium low heat. Whisk in coconut milk, lime juice, rum, and pepper flakes; let sauce cook one minute. Remove sauce from heat and season with salt.

DRUNKEN SHRIMP STYLE QUICK MARINADE

Steps:

• Soak skewers in water for 45 minutes.
• In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
• Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
• Preheat ~ ignite ~ light -- fire up your GRILL!
• Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

PINA COLADA SAUCE

Steps:

• Combine all ingredients together. (Chill if using as a dipping sauce).