(Becky — The Butter Lovin’ Mama)
Those who know me well know that I have a tough time remembering where I put things. It isn’t early onset dementia, unless it set upon me at age thirteen. For me, the arrival of puberty came with an extra dose of ditziness that has never gone away. So if I ever do slip into true senility, I’m not sure anyone will actually notice.
Just this past week I was serving lunch to some girlfriends and confessed, “I’ve lost my kiwi.”
“Is that a euphemism for ‘you lost your marbles’?” one gal asked.
“No, I wanted to serve you all a special dessert with strawberries and kiwi, but I have no clue where I put the kiwi. So strawberries it is!”
The mystery kiwi showed up a few days later, nestled near the small potatoes in the pantry. As my husband was searching in that very same pantry a few hours later, he hollered, “I found a glass of tea on a shelf in here!” I lose glasses of tea and cups of coffee so often that I rarely bother looking for them. I just make another cup or glass, sure that eventually the missing ones will show up. But who knows where? Or why?
This week I bought an entire bunch of celery and believe it or not, also lost that. Three days later I found it: in my computer bag. The stalks were a little limp, but still salvageable. (Just don’t tell my daughter I said that.) How it got there? No clue. The things I do unaware, astound even me.
Functioning with a brain like this is a bit of a challenge, some days more than others. On days when I’ve “lost my kiwi” (speaking metaphorically now), I sure don’t need a long complicated recipe for dinner. This recipe for pina colada shrimp is one of my new favorite go-to meals for otherwise complicated days. It is super fast, just a few ingredients, incredibly easy and so yummy, you’ll want to lick the platter clean. Sweet/salty, rich and creamy…it will take you to Hawaii in your mind. It pairs perfectly with a side of rice pilaf and a bright green veggie like broccoli or asparagus. (Just make sure you store your green veggies in the crisper and not in your computer bag.)
Becky’s Pina Colada Shrimp Kabobs
Serves 2-4 depending on appetites, and size of shrimp
24 medium shrimp, raw, peeled. (Thread six shrimp on each of 4 skewers.)
2 slices of fresh pineapple cut in about 1 inch pieces (canned will also work, but not quite as tasty as fresh)
4 t. coconut oil
4 t. soy sauce
1/2 c. pineapple juice
1/2 c. coconut milk (From a can, usually near Asian aisle at grocery. Get full fat, not the “lite” kind.)
2 t. brown sugar
Mix soy sauce and pineapple juice in a large measuring cup, to make a marinade. Pour 1/2 the marinade over the shrimp kabobs (in a large shallow pan) and let sit for at least 5 to 10 minutes. Reserve the rest of the marinade for use later in the recipe.
In a grill pan or large skillet, heat the coconut oil on the stove top to medium high. Lay marinated shrimp on skewers in the pan, alongside the pineapple pieces. Cook shrimp until pink and turn over. Turn over the pineapple when it gets golden brown marks on it. Cook until both sides of the shrimp and pineapple are done. Remove shrimp and pineapple to a plate and cover to keep warm.
In the same skillet or grill pan, add the remaining marinade along with coconut milk and. brown sugar. Heat until bubbly and creamy.
Arrange shrimp kabobs and pineapple on a serving plate (as shown in picture) and pour sauce over all. You can also put on a bed of rice if you like, and decorate with broccoli flowerets or other bright-colored steamed veggies around the edges.
Skip the skewers and saute shrimp and pineapple together in a pan, mix with sauce and serve over rice. Garnish with toasted coconut and chopped macadamias or cashews.
Vegans & Vegetarians: Alternate pieces of firm tofu or vegan meatballs or sausages with slices of red pepper and sweet onion in place of shrimp. Marinate and proceed with recipe above. Garnish with chopped macadamia nuts.
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The Title: Pina Colada Shrimp Kabobs
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