I've been craving shrimp this week, and decided it was high time to crank up the bbq. We've had way colder weather than usual this winter, so I've been a weenie about going outside to cook anything.
James agreed some skewered shrimp were in order, so I made a marinade of coconut milk, lime juice, pineapple juice, lemongrass and ginger.
I really should have marinated the shrimp and veggies in a bag or something first, instead of threading the goodies onto the skewers and THEN dumping the marinade over the top, but ya live and learn, eh?
This is what I used in the marinade:
1 can unsweetened coconut milk
juice from a can of pineapple
1/2 cup of lime juice
1 Tablespoon of pureed lemongrass
1 Tablespoon of pureed ginger
(I buy the little tubes of pre-pureed lemongrass and ginger at the grocery store-- makes life SO MUCH easier!)
I also added a splash of the liquid from a jar of candied jalapenos I made with Splenda awhile ago to add some sweetness and heat
I painted them with a little more of the marinade just after I put them on the MAK.
They redesigned the FlameZone on the MAK recently, and I have a prototype at home to play with-- did a pretty darn good job getting a bit of a char on my skrimps!
Man these hit the spot! James and I agreed we need to do these more often. Other than the sugars in the pineapple and juices, they're pretty low carb, easy to make, and super tasty! Next time I might skip the skewers and just put them out on some grill mats or something just to experiment.
I also saved some of the marinade before I put it on the shrimp, and reduced that down by about half and drizzled it over the top on my plate. I mixed in a bit more lemongrass and ginger into my part, but James liked his without extra.
James agreed some skewered shrimp were in order, so I made a marinade of coconut milk, lime juice, pineapple juice, lemongrass and ginger.
I really should have marinated the shrimp and veggies in a bag or something first, instead of threading the goodies onto the skewers and THEN dumping the marinade over the top, but ya live and learn, eh?
This is what I used in the marinade:
1 can unsweetened coconut milk
juice from a can of pineapple
1/2 cup of lime juice
1 Tablespoon of pureed lemongrass
1 Tablespoon of pureed ginger
(I buy the little tubes of pre-pureed lemongrass and ginger at the grocery store-- makes life SO MUCH easier!)
I also added a splash of the liquid from a jar of candied jalapenos I made with Splenda awhile ago to add some sweetness and heat
I painted them with a little more of the marinade just after I put them on the MAK.
They redesigned the FlameZone on the MAK recently, and I have a prototype at home to play with-- did a pretty darn good job getting a bit of a char on my skrimps!
Man these hit the spot! James and I agreed we need to do these more often. Other than the sugars in the pineapple and juices, they're pretty low carb, easy to make, and super tasty! Next time I might skip the skewers and just put them out on some grill mats or something just to experiment.
I also saved some of the marinade before I put it on the shrimp, and reduced that down by about half and drizzled it over the top on my plate. I mixed in a bit more lemongrass and ginger into my part, but James liked his without extra.
