Seaside Prawn Kabobs Recipe
Seaside Prawn Kabobs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This very special holiday treat was sent in by Laura Barrett of Binghamton, New York. The prawns pick up wonderful flavor from the marinade, and the pineapple and peppers add beautiful color.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 10 min.

Ingredients

  • 1 can (5-1/4 ounces) unsweetened pineapple chunks
  • 3/4 cup roasted garlic teriyaki marinade and sauce
  • 16 uncooked jumbo shrimp, peeled and deveined
  • 1 small sweet red pepper, cut into 1-inch chunks

Directions

Drain pineapple, reserving 3 tablespoons juice; set pineapple aside. In a small bowl, combine teriyaki sauce and reserved juice; pour 3/4 cup into a large resealable plastic bag. Add shrimp; seal bag and turn to coat. Refrigerate for 20 minutes. Set aside remaining marinade for basting.
Drain and discard marinade. On 16 small metal or soaked wooden skewers, alternately thread one shrimp, one pineapple chunk and one red pepper chunk. Broil 3-4 in. from the heat for 4-5 minutes on each side or until shrimp turn pink, basting with reserved marinade. Yield: 16 appetizers.
Originally published as Seaside Prawn Kabobs in Taste of Home December/January 2007, p17

  • 1 can (5-1/4 ounces) unsweetened pineapple chunks
  • 3/4 cup roasted garlic teriyaki marinade and sauce
  • 16 uncooked jumbo shrimp, peeled and deveined
  • 1 small sweet red pepper, cut into 1-inch chunks
  1. Drain pineapple, reserving 3 tablespoons juice; set pineapple aside. In a small bowl, combine teriyaki sauce and reserved juice; pour 3/4 cup into a large resealable plastic bag. Add shrimp; seal bag and turn to coat. Refrigerate for 20 minutes. Set aside remaining marinade for basting.
  2. Drain and discard marinade. On 16 small metal or soaked wooden skewers, alternately thread one shrimp, one pineapple chunk and one red pepper chunk. Broil 3-4 in. from the heat for 4-5 minutes on each side or until shrimp turn pink, basting with reserved marinade. Yield: 16 appetizers.
Originally published as Seaside Prawn Kabobs in Taste of Home December/January 2007, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSeaside Prawn Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review