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Grilled Shrimp on Sugarcane Skewers with Roasted Pineapple Salsa

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
3 each

Recipe ID
C00234

Ingredients
US standard
Metric
U-15 shrimp
30 each
30 each
Sweet red peppers, washed, cut 1½-inch (3.8-centimeter) dice
2 each
2 each
Sugarcane skewers
10 each
10 each
Lemon juice
2 ounces
60 milliliters
Olive oil
1 tablespoon
1 tablespoon
Salt
To taste
To taste
Pepper
To taste
To taste
Roasted Pineapple Salsa:
Pineapple, peeled, cored, sliced, roasted at 400°F (204°C) until tender and golden
1 each
1 each
Jalapeño pepper, roasted, peeled, seeds removed, finely minced
1 each
1 each
Onion, peeled, diced brunoise
8 ounces
225 grams
Cilantro, washed, dried, stemmed, chopped
3 tablespoons
3 tablespoons
Limes, juice reserved
2 each
2 each
Olive oil
1 tablespoon
1 tablespoon
Salt
To taste
To taste
Black pepper
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the grill.
  3. Peel and devein shrimp. Skewer on sugarcane, alternating with peppers, placing 3 shrimp and 3 pepper pieces on each skewer. Whisk together the lemon, oil, salt, and pepper and drizzle over the shrimp. Hold at 41°F (5°C) for 1 hour.
  4. Prepare pineapple salsa by combining all ingredients. Hold at room temperature until service.
  5. For service: grill shrimp skewers per order, and serve with pineapple salsa.