Shrimp and Pineapple Kabobs
Now that the local shrimp have decided to show up, we have seen good catches up and down the coast. And in my mind, nothing says summer like kabobs, especially kabobs made with fresh seafood.Â
So I suggest that everyone runs by the fish house and grabs a pound or two of local shrimp for this recipe.
You will need:
1 pound peeled shrimp (large)
1 pineapple (golden)
8 skewers
1/2 cup teriyaki sauce
1/3 cup honey
1/3 cup olive oil
1/3 cup shredded coconut
1 lemon (cut in half)
rice pilaf
stir-fry vegetables (broccoli, carrots, snow peas, and yellow squash)
I usually start by making sure the shrimp are completely peeled and cleaned. Then I’ll cut the pineapple and core it. After it’s cored, cut the pineapple into 1-inch cubes.Â
Once the shrimp and pineapple are prepped, go ahead and skewer them.Â
Next, combine all of the marinade ingredients—teriyaki sauce, honey, olive oil, and shredded coconut (no lemon). The shrimp and pineapple skewers can now be added to the marinade. Be sure to frequently rotate the skewers so that the sauce and coconut coat all of the shrimp and pineapple on each of the skewers.Â
When the skewers are ready and marinated, start some rice pilaf and your vegetables. Once the rice is started, go pre-heat the grill (on high).
The grill is ready when it’s clean and smoking oil, and at this point place the skewers on the heat. Cook them 2-3 minutes on each side (approximately 5-7 minutes cook time with the lid down).Â
For best results, baste each side of the skewers with marinade while they cook.Â
Once the skewers, rice, and vegetables are done, squeeze lemon all over them and enjoy.
Eat American seafood,
Danny Hieronymus
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8-years-old in the family restaurant. To contact him, you can email capefearcookin@yahoo.com.
