This is one of those recipes that came together like a perfect storm. I was scheduled to cook for the grand opening event for the world headquarters for Bull Outdoor Products last month. My assistant wasn’t going to be able to come with me, so I had to rework one of the appetizers that I planned on making.
Since I was short a set of hands, I needed something fairly easy to assemble and execute. I was planning on a shrimp appetizer, but a much more complex recipe. I decided to give the dish a pan-Southeast Asian influence, so marinated the shrimp in some sambal (chili paste) and Tajin Clasico chili seasoning. Even though the Tajin is Mexican and not Asian, it has a pronounced lime flavor that I wanted. Using lime juice would have cooked the shrimp by the time I got around to grilling appetizers for 150+ people. (There is always a work-around solution!)
I used medium-large sized shrimp for the appetizer, but you could use large or extra large shrimp and add scallions or onions and bell pepper to the skewers and have a winning meal skewer!
The glaze is very straightforward mixture of equal parts sriracha, honey and lime juice – easy peasy. Once grilled and glazed, the thing that puts this dish over the top is a generous sprinkle of peanuts ground up with brown sugar, curry powder and ginger powder. Seriously, you’ll want to sprinkle this stuff over everything!
I want to send a special shout out to Denise and Dennis Gideon for coming to the rescue and helping thread 300+ of these skewers! BTW – Deinse is the founder of FARForAReason.org which helps to fund the education of kids in Haiti. I will also, be cooking once again at the Grill For Good fundraising event benefitting FAR For A Reason in Lodi next month. For tickets and information, click here.
Sriracha Glazed Shrimp and Pineapple Skewers with Curry Peanuts
makes 12 to 14 appetizer servings (two skewers per serving)
or 6 to 8 meals portions
2 pounds medium shrimp, peeled and deveined
2 tablespoon neutral oil
1/4 cup sambal oelek (found in the Asian section of the supermarket)
1 tablespoon Tajin Classico seasoning (found in the Mexican or produce section of the supermarket)
1/2 ripe pineapple, peeled and cored
1/4 cup Sriracha hot sauce
1/4 cup fresh lime juice
1/4 cup honey
1/2 cup Spanish peanuts
2 tablespoon light brown sugar
1/4 teaspoon yellow curry powder
1/8 teaspoon ground ginger
Short flat blade metal skewers or bamboo appetizer skewers that have been soaked in water for 1 hour
Method: direct heat grilling
Make the glaze by stirring together the ingredients. Store covered in the refrigerator until ready to serve. Will keep for up to 3 days.
Add the peanuts, brown sugar and spices to a food processor or blender and pulse until the peanuts are finely ground, but not dust. Transfer to a small tray or plate and set aside until ready to use.
Slice the pineapple into pieces the same thickness as the shrimp, about 1/2-inch. Remove the shrimp from the refrigerator. Starting and ending with pineapple, thread the shrimp and pineapple onto the skewers. Set aside in the refrigerator while the grill gets hot.
Set up grill for direct cooking over medium high heat. Brush and oil grates before cooking.
Place skewers on the grill and cook for 2 minutes, turn and brush with glaze, cook for 2 more minutes the turn brush with more glaze. total cooking time will be 4 to 6 minutes depending on the size of the shrimp and the heat from your grill. Remove from grill and sprinkle to lightly coat with the curry peanuts. Serve immediately.
Cheers and Happy Grilling!