Recipe for the Month of June 2007
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Prawn Skewers with Bell Peppers and Pineapple
These skewers are great as an appetizer or served over rice for an
entree. Cherry tomatoes or whole mushrooms also work well on these
skewers. A nice Asian dipping sauce such as peanut or lime/fish
sauce will go well with these. Garnish with fresh cilantro and lime
wedges.
Ingredients: Preparation:
Soak the skewers in water for at least an hour before starting.
Start by taking one prawn and laying it on a flat surface and
curling it into a tight circle with the tail on the outside. Take a
skewer and insert it parallel to the flat surface about 1/2" from
the end of the tail and through the middle of the prawn. Slide the
prawn to the end of the skewer and slide on a piece of each of the
peppers and the onion with the skewer going through the middle of
each 1" piece. Add a piece of pineapple and repeat the above steps.
Follow this procedure for the other 5 skewers and place in a dish
where they can be covered with the marinade. Allow the skewers to
marinate at least an hour (overnight in the refrigerator works
well).
Courtesy of Made in Napa Valley
•
1 each red and yellow bell peppers, seeds and spines removed and cut into 1" squares
•
1 c red onion, peeled and cut into 1" squares
•
1 small can pineapple chunks - or fresh peeled, cored pineapple
available in the produce section, cut into chunks
•
1 jar Made In Napa Valley Thai Basil Marinade
•
8 to 10 6" wooden skewers
Grill the skewers over medium heat, turning when browned on each
side, about 6 to 9 minutes total.
Serves 4