Carribean Shrimp Or Chicken
Ingredients:
1 can (15 ¼ oz.) pineapple chunks in juice, drained
4 sheets (12 x 18) Aluminum foil wrap
1½ lbs. Med. Raw shrimp, cleaned
1 med. Red pepper, chopped
1 med. Fresh jalapeno pepper, seeded, fi nely chopped
1 tablespoon minced peeled ginger root
1 tablespoon seafood seasoning
½ cup (1 stick) butter or margarine, cut into pieces
¼ fi rmly packed brown sugar
1 tablespoon plus 1½ teaspoons lemon juice
hot cooked rice
Preparation:
Origin of Recipe: Aunt Joan Binger Paganini, who brought this gem to Elif’s bridal shower in 2003. Sounds good for elegant bar-b-ques.
1 can (15 ¼ oz.) pineapple chunks in juice, drained
4 sheets (12 x 18) Aluminum foil wrap
1½ lbs. Med. Raw shrimp, cleaned
1 med. Red pepper, chopped
1 med. Fresh jalapeno pepper, seeded, fi nely chopped
1 tablespoon minced peeled ginger root
1 tablespoon seafood seasoning
½ cup (1 stick) butter or margarine, cut into pieces
¼ fi rmly packed brown sugar
1 tablespoon plus 1½ teaspoons lemon juice
hot cooked rice
Preparation:
- Place ¼ of the pineapple chunks in center of each sheet of foil.
- Arrange shrimp in even layers over pineapple. Mix peppers, gingerroot and seasoning; sprinkle over shrimp.
- Top with butter and brown sugar.
- Drizzle with lemon juice.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets.
- Place packets on grill over medium fire. Grill covered only 8-10 minutes or until shrimp turn pink. Serve over rice.
Origin of Recipe: Aunt Joan Binger Paganini, who brought this gem to Elif’s bridal shower in 2003. Sounds good for elegant bar-b-ques.