Friday, July 6, 2012

Shrimp and Pineapple Kebabs & Quinoa with Mango Salsa

Laaaaawwwwddd have mercy. Did you ever think Friday would come? I didn't. I am so grateful to have had a bonus day off in the middle of the week, but did it ever discombobulate me. I tell ya. When you are thinking Wednesday is a Saturday, and then when Thursday rolls around, there is definitely a disappointment that washes over a girl. To counteract my severe heat exhaustion, dehydration and Thursday-itis, I cooked up a semi-tropical dish for dinner. Shrimp and Pineapple kebabs and quinoa served with mango salsa. Holy tropical. This was so friggin' good and does not even really need an introduction. Let's get to the materials needed. 
Shrimp and Pineapple Kebabs (Adapted from The Pioneer Woman)
1 to 2 lbs Peeled, de-veined jumbo shrimp
20 oz. of fresh pineapple chunks. Can also use 1 can of pineapple chunks
Red Bell Pepper

3/4 C Teriyaki Sauce. (I used soy sauce and added Splenda to reduce the cals.)
3 whole green onions sliced
3 T garlic, chopped
1 T Sugar (Optional. I did not use in addition to the Splenda)
Pineapple juice, from can if using canned pineapple
Dash of Lemon Juice
Kosher Salt
Lime Zest
Jalapenos seeded and chopped
Minced fresh ginger

In a bowl combine teriyaki sauce (soy/Splenda sauce), green onions, garlic, sugar (or not), pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.
Wash, then peel and de-vein the shrimp (unless they’ve already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.
Skewer pineapple chunks, red bell pepper and the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened.
Quinoa with Mango Salsa  (Adapted from Food Network)
1 Mango peeled and diced
1/2 C diced cucumber
1 T finely chopped jalapeno
1/3 C diced red onion
1 T lime juice
1/3 C chopped cilantro
Salt and Pepper

Combine all ingredients and mix well. Add salt and pepper to taste. 

Cook quinoa and serve topped with mango salsa. Deeeeeeelish. I mean look at this, will ya?
In other news, Stellsie has had a rough week. Our thanks goes out to the Virginia heat for giving Stella the gift of a hot spot. Didn't know what that was until this week, and I wish I still did not. But let's look on the bright side, Stella is really rocking that cone. Is she not? Puts Sputnik to shame. Just sayin'.
I have got a busy, busy weekend on the horizon. All work, no play. Hey, sometimes that is the way it has to be. I will share all of the exciting stuff happening next week. Who has fun plans up their fabulously adorned sleeves? Share and make me jelly. Loves!


  1. This looks so yum! Pencil me in for Saturday morning. Matthew is playing golf and Wells wants to say hi to fren linny. Tagg will just sit and smile. I offer coffee and my wit.

  2. Oooh shrimp, looks so good! Have a nice weekend.

  3. That meal sound delicious! I hope little Stella gets to lose the cone soon...although she is totally rocking the look! Happy weekend xx

  4. I am loving shrimp these days...must be the heat! Yummy! Stella's expression in that photo is priceless- made me smile! (and I have a Stella too...a bichon frise)Have a restful weekend!:)

  5. Poor Stella. Luckily the pink cone looks lovely on her! Get well soon Stella.

  6. Looks delicious! Thanks for sharing the recipe! Happy Friday!

  7. busy busy is good :) Hope you have a fabulous weekend!!


  8. These look absolutely delicious! I loveee grilled pineapple!


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