96-artwork
96-artwork

Shrimp Skewers with Onions, Red Peppers, Soaked Shitaki Mushrooms & Pineapple

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November 5, 2015

Ingredients

4 Servings, 2 per person

FOR SHRIMP MARINATE

8-12 large shrimps, cleaned and deveined

3 garlic gloves, finely diced

4 tablespoons pineapple juice

2 tablespoons extra virgin olive oil

1 teaspoon chili flakes

1 red onion

1 red bell pepper

pineapple , cut to small pieces

SHITAKE MUSHROOMS MARINATE

8 shitake mushrooms

2 tablespoons soy sauce

1 tablespoon sesame oil

12 garlic cloves, finely diced

Directions

1To marinate the mushrooms mix all the ingredients and transfer them in a zip lock bag. Add the mushrooms, combine well with the mixture and marinate up for an hour.

2To marinate the shrimp mix the 2 tablespoons extra virgin olive oil with finely diced garlic cloves, pineapple juice and 1 teaspoon chili flakes and pinch of salt. Mix well and add the shrimp. Transfer everything in a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.

3To prepare the vegetables cut the red onion, the red bell pepper and peeled pineapple to small chunks.

4Thread shrimp on soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp. Add chunk of the red onion, pineapple, red pepper and piece of shitake mushroom. Repeat all the ingredients in the same order.

5Place skewers on an oiled barbecue grill over high heat on a gas grill. Cook, turning once, until shrimp are bright coral color and opaque, about 5 minutes total.

6Serve with lime wedges to squeeze over shrimp and basmati rice.

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