Thursday, June 27, 2013

Shrimp on the Barbie

KO Pies
Hello Sunday Supper People!  After thoroughly neglecting this blog for practically the entire month of June, I have come back with a fabulous recipe for this upcoming Sunday supper.  Last week Jason and I tried this Australian meat pie shop in Southie.  It was f-a-b-u-l-o-u-s.  If you have never had a meat pie, I highly suggest it.  It is very popular drunk food in Australia.  I would get a nice beef meat pie over mushy peas.  Delicious.  Well, I'm not featuring a meat pie. Sorry to disappoint you.  I suggest buying one of these nice pastry delights from a shop that makes them.  Some things are better left to the pros so I would never attempt to replicate them. 

Sharp Girls,
one summer many years ago
Instead of meat pie goodness, I want to recreate another dish we had there.  Get ready for the horrible Australian cliche...we had some shrimp on the barbie. So fellow Sunday chefs, this weeks recipe is Shrimp on the Barbie!  This will be perfect for all those Fourth of July cookouts.  It's simple and healthy too.  Healthy shrimp means more room for flag cake and chips and dip!

Tomorrow, we will be featuring a great salad to serve them over as a part of our Friday Summertime Salad Series


Shrimp on the Barbie!

Raw Jumbo shrimp (fresh, thawed from frozen) 10 to 15 count

Shrimp on the Barbie
1/2 cup vegetable oil
1/4 cup white vinegar
1/4 cup orange juice
1/4 cup canned sweetened coconut cream
1/4 cup pineapple juice
1 teaspoon grated fresh ginger
1 teaspoon ground cinnamon
2 tablespoons soy sauce
1 good shake hot sauce

Combine all ingredients for the marinade.  Skewer the shrimp on soaked wooden skewers.  Place in the marinade for 2 hours, flipping occasionally.

Place on a hot grill and cook until just pink.  

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