By Rosie Hawthorne on March 13, 2020
My freezer is always stocked with shrimp and I’m forever looking for different ways to prepare this mouthwatering crustacean. Throw in some imagination and a flavorsome, delectable meal is only a thaw away.
These shrimp are skewered, along with peppers, onion, and fresh pineapple chunks, seared in a pan, and finished with a teriyaki-type glaze.
Ideally, I’d cook these shrimp on a grill, but it’s in the 40s and blowing outside, so I’m going with my stove top and a skillet.
First, I made my Teriyaki Glaze:
Combine all ingredients in small sauce. Bring to a boil over medium-high heat, then reduce to low and barely simmer until sauce is reduced and thickened a bit. About 10 minutes.
For ginger, I always have 1-inch chunks of frozen ginger on hand. I peel the ginger, then nuke it for about 22 seconds. Run through a garlic press to get the juice and pulp. It’s much easier to get ginger juice from nuked frozen ginger than it is from fresh.
Next, I assembled my skewers:
Alternate food on skewers.
Rosie Tip: To keep the shrimp from flipping around on the skewers and not cooking evenly, use two parallel skewers for each kabob, so the shrimp and vegetables will lie flat and not spin around.
Heat your skillet over medium-high and add in a tablespoon or so of oil – enough to film the pan.
Lay the skewers in the hot oil and cook shrimp about a minute on each side.
Pour the glaze over the skewers, cover, reduce heat to low, and cook for another minute.
I served these skewers on a bed of Jasmine rice with some black beans thrown in for good measure along with some toasted sesame seeds and cilantro sprinkled on top. I happen to have a garden full of cilantro right now, so I used that, but if you’re not in the cilantro camp, you could substitute with parsley. Sliced scallions would work just fine too.
As for the black beans, I always use dried beans, not canned. I simply don’t care for canned beans, plus I like to control the texture of my beans, preferring them more al dente rather than al mushe. Now, I know all instructions say to “soak beans overnight,” but this is not necessary. The only reason for soaking beans is to shorten the cooking time and am I the only one who sees the irony in soaking for hours to lessen the cook time?
Anyway, here’s a little trick for getting beans to your plate sooner – add a little baking soda (¼– ½ teaspoon per quart) to the water. Increasing the pH creates an alkaline environment breaking down the pectin in the beans thus affecting the cell structure. The result is the beans soften, giving you tender and more evenly cooked beans in less time.
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