American | Shrimp with Pineapple Glaze
Posted on November 26, 2013
Quick and easy shrimp from Michael Symon's 5 in 5 cookbook.
Yield: 4 servings
1 cup pineapple juice
1/4 cup sherry vinegar
1/4 cup packed light brown sugar
1/2 jalapeño (split lengthwise)
1 garlic clove, smashed
1 tablespoon grated peeled fresh ginger
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
24 medium shrimp (about 1 pound) shelled and deveined
kosher salt and freshly ground black pepper
1/4 cup olive oil
Preheat a grill or grill pan to medium-high heat.
Put a nonreactive large saucepan over high heat and add the pineapple juice, vinegar, brown sugar, jalapeño, garlic, ginger, coriander, and cumin. Bring the mixture to a boil and allow to reduce until thickened while the shrimp is cooking, about 4 minutes.
Thread 3 shrimp onto each of 8 skewers, season with salt and pepper, and drizzle with the olive oil. Put the skewers on the grill, cover, and cook until the shrimp turn pink, about 2 minutes per side.
Remove the shrimp from the grill and put them on a platter. Strain the pineapple sauce into a bowl, brush it on both sides of the shrimp, and serve.
(Ref. "Shrimp with Pineapple Glaze" recipe, Michael Symon's 5 in 5 cookbook, p. 72.)