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Barbecued Shrimp Kabobs's picture
  Canned tomato sauce 8 Ounce (1 Can)
  Chopped onion 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Worcestershire sauce 3 Tablespoon
  Prepared mustard 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Large shrimp 1 Pound, shelled and deveined (Fresh / Frozen)
  Canned pineapple chunks 15 1⁄4 Ounce (1 Can)
  Green pepper 1 , cut into 1 inch squares
  Cold water 2 Cup (32 tbs)
  Regular rice 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Snipped parsley 2 Tablespoon

In saucepan combine tomato sauce, onion, the 1/2 cup water, brown sugar, cooking oil, lemon juice, Worcestershire, mustard, the 2 teaspoons salt, and pepper.
Simmer, uncovered, 15 minutes, stirring once or twice; set aside.
Thaw shrimp, if frozen.
Drain pineapple, reserving 2 tablespoons syrup.
Combine syrup with sauce mixture.
Place shrimp in plastic bag set in a deep bowl.
Pour sauce mixture over shrimp; close bag.
Marinate at room temperature for 2 to 3 hours.
Drain, reserving sauce.
On four skewers alternately thread the shrimp, 2 pineapple chunks, and green pepper squares.
Grill over hot coals for 5 to 8 minutes.
Turn kabobs and brush with marinade.
Grill till shrimp are done, 5 to 8 minutes more, basting occasionally with sauce.
Meanwhile, prepare the rice.
In a saucepan combine the 2 cups cold water, rice, and 1/2 teaspoon salt; cover with tight-fitting lid.
Bring to a rolling boil; reduce heat.
Continue cooking 14 minutes (do not lift cover).
Remove from heat; let stand, covered, 10 minutes.
Stir in the parsley.

Recipe Summary

Main Dish

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Barbecued Shrimp Kabobs Recipe