What A Jerk!
I know I’ve left you hanging the past couple of weeks with my scant number of blog posts… I have been burning the candle at both ends and finally I am a little rested up.
Last night, we had the most amazing dinner. We chose to make a new kabob recipe, which was actually quite similar to the one we usually make, but with more of a kick. And what better name for it than Jerk Shrimp Kabobs. I had been craving some shrimp and some spice and these puppies sure did the trick. Succulent, flavorful and delicious. I think they may have made my top 10 favorite foods of all time!
While I covered the ingredients in this tasty jerk seasoning (from ATM and uncle A)…
And shoved everything onto the appropriate pre-soaked wooden skewers…
Pinky enjoyed the warm weather we were having by splish-splashing around in her pool. There’s nothing like 85 degree weather to make you want to take a dip.
Once the kabobs were all assembled, we started up the grill and strategically placed them on for some supreme heating.
After about 4 minutes, it was time for a flip, so Chris did the duties while I watched from the sidelines with a glass of wine and my handy dandy camera in tow. Then, it was time to brush our crustaceans with some pineapple preserves and lime juice. Yummm.
A few minutes later, our mouth-watering dinner was finished and we all dug in. Even though the kabobs were a little bit spicy (watch out if you are spice sensitive!) Pinky loved every minute of it. She did, however, keep a nice little grip on her cup of milk just in case.
So, if you are up for the challenge, give it a try and let me know what you think! (You can leave me a nice comment right down there, below this post. Hint, hint.) It says that the recipe is only for 4 kabobs, but we ended up doing around 10 and they turned out perfect, using the same amount of spice and preserves mixture. This recipe would also work great for chicken or steak. Oh, and if you end up using wooden skewers, make sure to soak them in water for at least 30 minutes.
By The Betty Crocker Kitchens
4 Kabobs
Prep Time: 20 min
Start to Finish: 35 min
2 tablespoons olive or vegetable oil
2 teaspoons Caribbean jerk seasoning (dry)
¼ teaspoon salt
1½ lb uncooked peeled deveined large shrimp (21 to 30) or extra-large shrimp (16 to 20), thawed if frozen, tail shells removed
16 chunks (about 1 inch) fresh pineapple
1 red bell pepper, cut into 16 pieces
¼ cup pineapple preserves
2 tablespoons lime juice
1. Heat coals or gas grill for direct heat. In large bowl, mix oil, jerk seasoning and salt. Add shrimp, pineapple and bell pepper; toss to coat. Thread shrimp, pineapple and bell pepper alternately on each of four 12- to 15-inch metal skewers, leaving ¼-inch space between each piece. Mix preserves and lime juice; set aside.
2. Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs; brush with preserves mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.
Delicious!
