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Coconut Pineapple Shrimp Skewers with Butter Coconut Rice https://www.metro.ca/userfiles/image/recipes/brochettes-de-crevettes-a-l-ananas-et-a-la-noix-de-coco-10766.jpg PT45M PT30M PT1H15M
Press lime juice.Finely chop the onion.Cut pineapple into chunks.Peel the shrimp.In a bowl, combine 1/3 of the coconut milk, tabasco sauce, soy sauce, lime juice, some salt and pepper.Add the shrimp, tossing to coat, and place in the fridge for 15 minutes to marinate.Preheat a BBQ or grill pan grill to medium-high heat.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.In a pot over medium heat, melt the butter and add the onions, sautéing for about 2-3 minutes.Add rice, remaining 2/3 coconut milk and broth to the pot, bring to a boil, reduce and let simmer until all the broth is absorbed, about 12-15 minutes.Remove the shrimp from the marinade and reserve.Thread pineapple and shrimp on the skewers.Coat the grill with oil then add shrimp and pineapple skewers.Grill for about 3-5 minutes, brushing the top side with reserved marinade, flip the skewers and grill for another 3-5 minutes, brushing the other side with marinadeServe rice with skewers and garnish with fresh coriander.Source: Missfresh.com
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1/2 pineapple 1/4 cup (60 mL) butter 1 cup (250 mL) vegetable broth 6 wooden skewers 4 g coriander 250 g shrimps 2 Tbsp. (30 mL) olive oil 1 1/2 cup (375 mL) coconut milk 1 lime 1/2 yellow onion 3/4 cup (180 mL) white rice 2 tsp. (10 mL) soya sauce 4 tsp. (20 mL) Tabasco
Coconut Pineapple Shrimp Skewers
with Butter Coconut Rice

Coconut Pineapple Shrimp Skewers with Butter Coconut Rice

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2
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1/2
    pineapple
  • 1/4 cup
    (60 mL)
    butter
  • 1 cup
    (250 mL)
    vegetable broth
  • 6
    wooden skewers
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  • 4 g
    coriander
  • 250 g
    shrimps
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  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1 1/2 cup
    (375 mL)
    coconut milk
  • 1
    lime
  • 1/2
    yellow onion
  • 3/4 cup
    (180 mL)
    white rice
  • 2 tsp.
    (10 mL)
    soya sauce
  • 4 tsp.
    (20 mL)
    Tabasco
Imprimer ma sélection

Preparation

Press lime juice.

Finely chop the onion.

Cut pineapple into chunks.

Peel the shrimp.

In a bowl, combine 1/3 of the coconut milk, tabasco sauce, soy sauce, lime juice, some salt and pepper.

Add the shrimp, tossing to coat, and place in the fridge for 15 minutes to marinate.

Preheat a BBQ or grill pan grill to medium-high heat.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.

In a pot over medium heat, melt the butter and add the onions, sautéing for about 2-3 minutes.

Add rice, remaining 2/3 coconut milk and broth to the pot, bring to a boil, reduce and let simmer until all the broth is absorbed, about 12-15 minutes.

Remove the shrimp from the marinade and reserve.

Thread pineapple and shrimp on the skewers.

Coat the grill with oil then add shrimp and pineapple skewers.

Grill for about 3-5 minutes, brushing the top side with reserved marinade, flip the skewers and grill for another 3-5 minutes, brushing the other side with marinade

Serve rice with skewers and garnish with fresh coriander.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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