Thai Style Shrimp Kabob Marinade - Bill's Recipe - Cooking Index
Thai Style Shrimp Kabob Marinade - Bill's Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Raw shrimp, 20-30 ct - peel, clean |
| Marinade | ||
| 1/3 cup | 78ml | Plum wine |
| 1/3 cup | 78ml | Juice from pineapple can |
| 3 tablespoons | 45ml | Lime juice |
| 1 | Gingerroot - peel, rough chop | |
| 1/4 cup | 59ml | Yoshida Gourmet Sauce* |
| 3 cups | 711ml | Shallots - peel, rough chop (medium) |
| 1/2 cup | 8g / 0.3oz | Cilantro |
| 1/4 cup | 59ml | Olive oil |
| On The Skewers | ||
| 1 | Pineapple chunks in juice | |
| Glaze | ||
| 1/2 cup | 118ml | Yoshida Gourmet Sauce |
* Ebara's Teriyaki sauce will also work in place of the Yoshida sauce.
In a blender jar, place all of the marinade ingredients. Process until smooth.
Place cleaned shrimp in a glass bowl and pour marinade over. Mix well and allow to marinate in refrigerator for 1-2 hours. Do not marinate more as the shrimp will get mushy.
Soak 12-15 bamboo skewers in water for 30 minutes.
Start charcoal fire in barbecue.
Remove shrimp from refrigerator and thread onto skewers one shrimp then one pineapple chunk, beginning and ending with shrimp. Make sure shrimp are all in the same plane so they will lay flat on the grill.
Brush each skewer with Yoshida sauce on both sides as they are placed on the grill.
Grill over hot charcoal for about 5 minutes and turn over and grill for 5 minutes more.
Variation: you may add any of your favorite vegetables onto the skewers as you wish--cherry tomatoes, green, red or yellow bell pepper chunks, mushrooms, pearl onions or onion chunks, etc.
Source:
Bill Wight
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