serendipitous reflections

Sunday, January 22, 2006

Shrimp Sate with Pineapple Salsa

Just before New Years, I did another cooking day with Bill and Barbara's kids. We decided to do all appetizers. It was a lot of fun and all the food turned out awesome.

I just loved this recipe. It was very simple and full of big flavor. The pineapple salsa is perfect just by itself.

A couple of things that I did differently from the recipe:
1. I did use canned pineapple chucks mainly to save time. If you use canned make sure to drain the pineapple.
2. Also I let the shrimp marinate in the refrigerator for about 30 minutes before I grilled them.

Shrimp Sate with Pineapple Salsa
(Cooking Light magazine)

3/4 C finely chopped pineapple
1/4 C finely chopped red onion
1 Tablespoon minced seeded jalapeno pepper
1 Tablespoon chopped fresh cilantro
1 Tablespoon cider vinegar
1 teaspoon honey

2 Tablespoons chopped fresh mint
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon chili powder
24 large shrimp, peeled and deveined
8 wooden skewers (6")

To prepare salsa, combine first 6 ingredients in a medium bowl.

To prepare sate, combine mint, juice, salt, and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each skewer. Place shrimp on a preheated grill (coated with cooking spray); grill 1-2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.

Yields 4 servings (2 skewers and 1/2 C salsa)
Calories 208; fat 3g; protein 34.9g; carbs 8.7 g

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