20/11/2014
Stay healthy with this grilled shrimp and pineapple kebabs recipe. Perfect for a weekend barbecue with friends!
Ingredients:
800g Asmak Jumbo Shrimps
1/2 a fresh pineapple
6 tbsp orange marmalade, divided
1/2 cup water
1 tbsp soy sauce
240g brown long-grain and wild rice blend, cooked according to the directions provided on the package
1/4 cup snipped fresh cilantro
Directions:
1. In a small saucepan, thoroughly mix 4tbsp of the marmalade, water and soy sauce and set aside.
2. If your skewers are wooden, pre-soak with water for approximately 30 minutes.
3. Cut the fresh pineapple into 4 crosswise slices, then core and cut each slice into quarters to make 16 small wedges.
4. Spear the shrimp onto the 4 skewers alternating with pineapple wedges, and then brush some of the marmalade-soy sauce mixture on the shrimp and pineapple.
5. Place the prepared skewers on the rack of an uncovered grill directly over medium heat for around 8 to 10 minutes, turning once.
6. Once the shrimp are opaque and the pineapple is heated through, remove the skewers from the heat and cover them to keep them warm.
7. Bring the remaining marmalade-soy sauce mixture to a full boil.
8. Transfer the cooked rice mixture to a serving bowl, stir in the remaining 2 tbsp of marmalade, add the cilantro and mix thoroughly.
9. Serve the kebabs with the rice and boiled marmalade-soy sauce mixture on the side.
Check out more Asmak recipes at http://bit.ly/1uye93t
