- Nov 29, 2015
- 80
- 13
I thought I already put this up but cannot find it so here goes:
this mix is for 6-8 chops
1 cup pineapple juice
1 cup tangerine juice
1/3 cup balsamic vinegar
1/2 cup water
1/4 cup brown sugar or honey ( your choice or both )
8 tbsn. Lea & Perrins
4 tbsn. terriaki sauce
1 whole garlic minced
5 tbsn chef paul's no salt seasoning
3 tbsn tarragon
3 tbsn cinnamon
salt & pepper to taste
if you want to add some heat go for it. I like tiger sauce for this blend.
I bunch green onions
5-6 large shrimp per chop
1/2 # mushrooms
blend everything except the shrimp, mushrooms, & onions & heat in a pan or microwave. I make it a day or two in advance.
time to cook
cut pockets in the chops. put them in the marinade at least one hour up to overnight. chop the mushrooms & onions & saute in butter. set aside & let cool. stuff the chops with the mushrooms, onions, & shrimp. sear both sides of the chops & grill indirect. I use a weber kettle.
this mix is for 6-8 chops
1 cup pineapple juice
1 cup tangerine juice
1/3 cup balsamic vinegar
1/2 cup water
1/4 cup brown sugar or honey ( your choice or both )
8 tbsn. Lea & Perrins
4 tbsn. terriaki sauce
1 whole garlic minced
5 tbsn chef paul's no salt seasoning
3 tbsn tarragon
3 tbsn cinnamon
salt & pepper to taste
if you want to add some heat go for it. I like tiger sauce for this blend.
I bunch green onions
5-6 large shrimp per chop
1/2 # mushrooms
blend everything except the shrimp, mushrooms, & onions & heat in a pan or microwave. I make it a day or two in advance.
time to cook
cut pockets in the chops. put them in the marinade at least one hour up to overnight. chop the mushrooms & onions & saute in butter. set aside & let cool. stuff the chops with the mushrooms, onions, & shrimp. sear both sides of the chops & grill indirect. I use a weber kettle.