Monday, April 19, 2010

Sunday's Grilled Shrimp Kabobs $8.13

mmm.  I love grilled shrimp - and what a pile of meat we have in that picture.  So yummy, good protein, low in fat, no carbs - and taken in moderation, the cholesterol and sodium won't get you too much either!  Then we take these little beauties and pair them with good, wholesome veggies - we're going with the traditional peppers, red onions, and (orange) peppers - though yellow or red would have been super too.  Tomatoes would go nicely as well, if you like them - I"m not crazy about them so they weren't a part of mine.  ALSO, AMAZING on the grill is grilled pineapple.  Either skewered with the kabobs or alone with just a drizzle of teriyaki marinade - or a teaspoon or less of brown sugar.  Delicious!

We asked you to buy raw shrimp - the grey icky looking ones, not the pink and white ready to eat kind.  The ready to eat kind will get way too dried out on the grill, it's important to use the raw kind for this type of cooking.  Bigger shrimp are going to take longer to cook, and thus be easier to match the timing with the veggies - otherwise, with small shrimp you might have crunchier veggies - which is not a big deal, just maybe crunchier than you'd like.

Thaw the shrimp by either refrigerating for 24 hours or thawing in running cold water for five minutes (gues which method I use most often :-).) 
Depending on the size of the mushrooms, peel, wash, or just wipe clean, then cut into a size that is close to that of your shrimp.
Cut the peppers into chunks that are approximately the same size as a shrimp
Cut wedges of onions that are "approximately the same size as the shrimp"
If you have zucchini or yellow squash or other colored peppers or tomatoes, throw them on too.  It's just easiest if everything is about the same size.

Skewer everything in whatever order you want - there's no wrong way to put meat on a stick.  Alton Brown might disagree with me, but that's what he's paid to do, so if you like his humor better, watch him. 
Finally, drizzle some Teriyaki marinade over the finished product, allow to sit for about 5 to 10 minutes while you heat up the grill, then...
The skewers need to be put on the HOT grill, then turned every about four minutes (whenever the meat isn't stuck to the grates anymore).  Remove after about 10 to 12 minutes - obviously depending on the size of the shrimp and other items.  Let the skewers cool - ESPECIALLY if you have metal skewers - I have a variety of each in the above pic, and anything will work, but the metal ones are SUPER HOT!!!

Serve with grilled pineapple slices and rice.  MMMM it's so good!

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