Prep 20 mins
Cook 50 mins
From chow.com; posted for ZWT 5. "With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family. **NOTE: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. **Note: There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can get the party started by adding a little extra." -- This could also be made with chicken, or for something special, use sugarcane skewers.
- 5 cups pineapple, large dice (from 1 large pineapple, about 5 pounds)
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄2 cup white wine vinegar
- 1⁄4 cup soy sauce
- 2 medium garlic cloves
- 1⁄8 teaspoon cayenne pepper
- 36 extra-large shrimp, peeled and deveined, tails intact (about 2 pounds)
- 1⁄4 cup vegetable oil
- 12 (10 inch) wooden skewers (or metal)
- Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
- Pour into a medium saucepan and bring to a boil over medium heat.
- Skim off any foam and reduce heat to low.
- Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
- Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
- Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
- Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
- Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
- Remove from the grill and serve immediately.
Really scrumptious! I love the combination of sweet and spicy and this hit it just right. I pan cooked instead of grilling so tossed the shrimp back into the pan of glaze at the end. I also skipped cooking pineapple, having it just in the sauce instead. Made for ZWT 9 by one of Mike and the Appliance Killers.
The sauce was great. I added about a tablespoon of ginger to it. This might be good if a half a cup of bourbon was reduced before adding the pineapple mixture. Double the cayenne pepper for a bit more heat. Great recipe.
Quick and easy to make, and delicious too! What else could you ask for? My sauce didn't seem to want to turn syrupy, even cooked it a bit longer. But it still managed to flavor the shrimp wonderfully. Thanks for sharing your wonderful recipe!