smokin kat
Fire Starter
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.
