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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 tbsp fresh lime juice
2 tbsp olive oil
2 tsp minced fresh gingerroot, plus 2 tsp
2 tsp minced garlic
1 tsp red pepper flakes
16 medium shrimp, shelled and deveined
1/3 lb sliced prosciutto
1 small pineapple, peeled, cored, and cut into 1 inch cubes
2 tbsp minced shallots
1/2 cup dark rum
6 oz (1 1/2 sticks or 12 tbsp) cold unsalted butter, cut into pieces
1/4 tsp salt
1/8 tsp cayenne
1/2 cup minced fresh cilantro
Preheat a grill to medium heat. In a bowl, combine lime juice, oil, and 2 tsp of ginger, garlic, and pepper flakes. Add shrimp and pineapple chunks, toss to combine, and let marinate while grill heats, about 15 minutes. Remove from marinade.
Wrap shrimp with prosciutto. Alternately, thread pineapple chunks and wrapped shrimp onto metal or bamboo skewers. Grill until shrimp are cooked through and pineapple chunks are marked, 3 to 4 minutes per side. Remove from grill. (Alternately, skewers can be cooked under broiler, turning as necessary to cook evenly and avoid burning.)
Sauce: In a medium saucepan combine rum, shallots, and remaining 2 tsp of minced ginger. Bring to a boil. Reduce heat and simmer until reduced to 3 tbsp in volume, 3 to 4 minutes.
With heat on medium-low, whisk in butter, 1 tbsp at a time, adding each piece before previous one has been completely incorporated. Continue until all butter is incorporated and sauce coats back of a spoon, removing pan from heat periodically to prevent sauce from getting too hot and breaking. Season with salt and cayenne, and stir. Remove from heat and transfer to a decorative bowl.
To serve, transfer wrapped shrimp and pineapple chunks from skewers to a platter. Sprinkle with cilantro and serve with rum butter sauce. Serves 3-4
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ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 tbsp fresh lime juice
2 tbsp olive oil
2 tsp minced fresh gingerroot, plus 2 tsp
2 tsp minced garlic
1 tsp red pepper flakes
16 medium shrimp, shelled and deveined
1/3 lb sliced prosciutto
1 small pineapple, peeled, cored, and cut into 1 inch cubes
2 tbsp minced shallots
1/2 cup dark rum
6 oz (1 1/2 sticks or 12 tbsp) cold unsalted butter, cut into pieces
1/4 tsp salt
1/8 tsp cayenne
1/2 cup minced fresh cilantro
Preheat a grill to medium heat. In a bowl, combine lime juice, oil, and 2 tsp of ginger, garlic, and pepper flakes. Add shrimp and pineapple chunks, toss to combine, and let marinate while grill heats, about 15 minutes. Remove from marinade.
Wrap shrimp with prosciutto. Alternately, thread pineapple chunks and wrapped shrimp onto metal or bamboo skewers. Grill until shrimp are cooked through and pineapple chunks are marked, 3 to 4 minutes per side. Remove from grill. (Alternately, skewers can be cooked under broiler, turning as necessary to cook evenly and avoid burning.)
Sauce: In a medium saucepan combine rum, shallots, and remaining 2 tsp of minced ginger. Bring to a boil. Reduce heat and simmer until reduced to 3 tbsp in volume, 3 to 4 minutes.
With heat on medium-low, whisk in butter, 1 tbsp at a time, adding each piece before previous one has been completely incorporated. Continue until all butter is incorporated and sauce coats back of a spoon, removing pan from heat periodically to prevent sauce from getting too hot and breaking. Season with salt and cayenne, and stir. Remove from heat and transfer to a decorative bowl.
To serve, transfer wrapped shrimp and pineapple chunks from skewers to a platter. Sprinkle with cilantro and serve with rum butter sauce. Serves 3-4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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