Pineapple Bbq Shrimp Food

PINEAPPLE BBQ SHRIMP

Steps:

• Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
• Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
• Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

BBQ SHRIMP ON PINEAPPLE PLANKS

Steps:

• Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes.
• This will prevent your skewers from burning, however, if you have them metal skewers may also be used.
• Also, defrost shrimp, if needed.
• Cut pineapple lengthwise into 1/2" thick slices.
• Chop some of the pineapple until it measures 1/2 cup and set aside for relish.
• Halve each pineapple slice crosswise to equal 8 pineapple planks.
• Use 1 tbs of your melted butter and brush the planks on both sides, then set aside.
• Peel and devein shrimp, if needed.
• (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter.
• Stir in shrimp.
• Cover and let sit at room temperature, stirring occasionally.
• Remove shrimp, discard marinade.
• Thread 1 jumbo or 3 large on each skewer, set aside.
• For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt.
• Cover and set aside until serving time.
• Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals.
• Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time.
• Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks.
• If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling.
• Alternately, cook under a hot broiler on a rack.
• To serve, stir chopped cilantro into relish.
• Place pineapple planks onto serving platter.
• Spoon some of the relish over the planks and then top each with a shrimp skewer.

GRILLED SHRIMP & PINEAPPLE

Steps:

• Prepare a fire in a charcoal grill.
• Thread 2 shrimp and 1 cube pineapple onto each of 5 skewers.
• Brush with oil.
• Season to taste with salt and pepper.
• Grill, turning over a medium fire until shrimp are pink, about 5 minutes.

PINEAPPLE & BBQ SHRIMP KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread half each of the shrimp, pineapple and vegetables alternately on 2 parallel skewers. Repeat with remaining ingredients and additional skewers to form 2 kabobs.
• Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

GRILLED SHRIMP AND PINEAPPLE KABOBS

Steps:

• In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
• If skewers are wooden, pre-soak approximately 30 minutes.
• Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
• Peel and devein shrimp.
• Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
• 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.
• Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
• Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
• Serve kabobs with rice and boiled marmalade-soy sauce mixture.

GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
• Season to taste with lime juice and salt.
• Refrigerate until ready to serve.
• (This can be made in advance and stored in the refrigerator for up to 3 days).
• For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
• Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium.
• Remove the shrimp from the coconut mixture.
• Season with salt and pepper and place 5 shrimp on each skewer.
• Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
• To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
• Garnish with cilantro and serve.

EASY BBQ SHRIMP & PINEAPPLE APPETIZERS

Steps:

• Heat grill to medium-high heat.
• Toss shrimp and pineapple with oil. Thread 1 each shrimp and pineapple chunk onto 2 small parallel skewers. Repeat with remaining shrimp and pineapple on 5 additional sets of parallel skewers.
• Grill 4 to 6 min. or until shrimp turn pink, turning occasionally.
• Mix barbecue sauce and dressing until blended; drizzle over appetizers.

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

BBQ SHRIMP ON PINEAPPLE PLANKS

Steps:

• Soak eight 6 to 8 inch wooden or bamboo skewers in enough water to cover for at least 30 minutes; drain. Thaw shrimp, if frozen.
• Cut pineapple lengthwise into 1/2-inch-thick slices. Chop one of the slices to measure 1/2 cup; set aside for relish. Halve each pineapple slice crosswise (you should have eight planks of pineapple). Using one tablespoon of the melted butter, brush both sides of each pineapple plank; set aside.
• Peel shrimp, leaving tail intact if desired. Devein shrimp. In medium mixing bowl combine barbecue sauce, chipotle peppers, remaining 2 tablespoons melted margarine or butter, and the garlic. Stir in shrimp. Cover and let stand at room temperature for 30 minutes, stirring occasionally. Remove shrimp, discarding marinade. Thread one jumbo or three large shrimp onto each skewer; set aside.
• For relish, in a bowl combine the reserved 1/2 cup chopped pineapple, the chopped cucumber, jicama, lime juice, and salt. Cover and set aside until serving time.
• Prepare charcoal grill or preheat a gas grill. Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals until shrimp are opaque and pineapple is heated through, turning once halfway through grilling time. (Allow 10 to 12 minutes for jumbo shrimp, 6 to 10 minutes for large shrimp, and 6 to 8 minutes for pineapple planks.) If desired, brush each shrimp kabob with additional bottled barbecue sauce during the last 1 minute of grilling. (For gas grill, place kabobs and pineapple on grill rack over heat. Cover and grill as above.).
• To serve, stir snipped cilantro into the relish mixture. Place pineapple planks onto a serving platter. Spoon some of the relish over the pineapple planks; top each with a shrimp skewer.