Summer and kabobs are a wonderful combination and as we are famous for in the great American Southwest, we like to add a little sweet spirits to the festivities. In the case of these delicious kabobs the spirit we use is... Kahlua!
You can cook these kabobs either on the grill or in the broiler. If you are going to be using bamboo skewers, make sure to soak them in cold water for about an hour before you add the shrimp and fruit and plop them on the heat. If not, they'll catch on fire. If you're using metal skewers, lightly oil them so the food won't stick.
By-the-way, when you see char (dark spots) on the fruit, it is not burnt. This is the caramelizing of the natural sugars in the fruit, in other words, you are bringing out even more flavor!
Ingredients needed to make Grilled Kahlua Shrimp Kabobs (serves 4):
- 2 Jalapeno peppers, stemmed, seeded and minced
- 2 cloves garlic, minced
- 1 Tbs. Chinese plum sauce (available in Asian section of your supermarket)
- 2 Tbs. Kahlua (yes, you get to eat some booze)
- 1/2 tsp. Chinese chili oil
- 1 tsp. toasted sesame oil
- 1 Tbs. soy sauce
- 1 pound shrimp, shells still on
- 1 pineapple, skinned, cored and cubed
- 1 mango, skinned, pitted and cubed
- In a medium non-metallic bowl, whisk together the peppers, garlic, plum sauce, Kahlua, chili oil, sesame oil and soy sauce.
- Add the shrimp to the bowl, toss to coat and let marinate 1 hour.
- If using bamboo skewers, let soak in cold water 1 hour (this so they won't catch on fire when broiling the kabobs).
- Pre-heat your broiler.
- Remove the shrimp from the marinade and skewer them on the skewers. Between each shrimp skewer the pineapple and the mango.
- Place the kabobs onto a broiling pan (or baking sheet) and broil 5 minutes per side.
- Remove from the broiler and serve.
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