Being Catholic, we try not to eat meat on Fridays during Lent. It’s a tough job down here in Southern Louisiana, trust me. Seafood can be found in abundance here, and shrimp just might top the list of my favorites! Don’t get me wrong; I love boiled crawfish as much as any good Louisianian should, but the season has been pretty bad this year what with all that cold weather. So we have to suffer with shrimp (and Gulf shrimp only, please!).
Last night we kind of needed a “last minute meal” idea. I had worked late and didn’t feel like frying any shrimp (my go-to Friday night meal). So Mark found a recipe at The Pioneer Woman’s website for Pineapple Skewered Shrimp. We had all of the ingredients at home and the shrimp only needed to marinate for an hour or so.
Teriyaki Glazed Shrimp
1 pound shrimp, peeled and deveined
1 can pineapple chunks
1/2 C Teriyaki sauce
2 whole green onions, sliced
3 T garlic, minced
1 T sugar (optional) (We didn’t put any in; the pineapple chunks were in heavy syrup – I don’t normally buy that kind, so I was glad to use it here)
Pineapple juice, reserved from the can of chunks
1 dash lemon juice
1 dash Kosher salt
In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt. Mix these together well and set aside.
Wash, then peel and devein the shrimp. Stir the shrimp into the marinade and marinate at least a couple of hours. (We did one hour, and they came out fine.)
Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened.
We reserved the marinade and boiled it in a pot on the stove while the shrimp were grilling. As long as you allow the marinade to come to a brisk boil and let it boil for about 5-10 minutes, you don’t have to worry about any “yuckies” the shrimp may have been harboring. We used it as a sauce for the rice and then also dipped some left over French bread in it.
Last night’s meal was a quick meal for us; we didn’t want to spend much time working at the stove, so this worked out perfectly. I used some left-over rice I had in the fridge and also served the boys some mac ‘n’ cheese that we had left over from dinner at my parents’ house earlier in the week.
Changes we’ll make to the recipe next time:
1. Red pepper flakes: in the marinade, for sure; we’ll just hope that some of those flakes stick to the shrimps!
2. More salt: probably directly onto the shrimp once they’re skewered on the sticks.
3. More black pepper: both in the marinade and on the shrimp directly