Saturday, February 1, 2020

Rosie Skewers Shrimp.

I always have shrimp on hand and I'm always looking for different ways to prepare shrimp.
The Hawthornes loved this preparation.
The shrimp are skewered along with peppers, onion, and pineapple, seared in a pan, and finished with a teriyaki-type glaze.  Ideally, these shrimp would be cooked on a grill, but it's in the 40s and blowing outside, so I'm going with my stove top and a skillet.  
If you do decide to grill them, here's a Rosie Tip:  To keep the shrimp from spinning around on the skewers and not cooking evenly, use two skewers for each kabob, so the shrimp and vegetables will lie flat.

I served these skewers on a bed of Jasmine rice with some black beans thrown in for good measure and some toasted sesame seeds and cilantro sprinkled on top.  We had none leftover.

First, I made my Teriyaki Glaze:
1/2 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 TB honey
1-2 TB pressed garlic
1-2 TB squished fresh ginger (pulp and juice)
Combine all ingredients in small sauce.  Bring to a boil over medium-high heat, then reduce to low and barely simmer until sauce and reduced and thickened a bit.  About 10 minutes.

For ginger, I always have 1-inch chunks of frozen ginger on hand.  I peel the ginger, then nuke it for about 22 seconds.  Run through a garlic press to get the juice and pulp.  It's much easier to get ginger juice from nuked frozen ginger than it is from fresh.

Next, I assembled my skewers, using what was available.
Fresh pineapple chunks
Green bell pepper (If you have green, orange, and yellow peppers, along with the green, even better!)
Large shrimp

I heated my skillet over medium-high and added in a tablespoon or so of oil - enough to film the pan.
Lay the skewers in the hot oil and cook about a minute on each side.

Pour the glaze over the skewers, cover, reduce heat to low, and cook for another minute.
Remove skewers and serve.

Lay the skewers on a bed of black beans and rice.
Sprinkle with toasted sesame seeds and chopped cilantro.


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