Teriyaki Shrimp and Fresh Pineapple
Potluck Party tonight...what to take? Hmmm decided to rework that old teriyaki steak recipe; hence the following:
TERIYAKI SAUCE
1/2 cup tamari
2 Tbsp. agave nectar
2 Tbsp. olive oil
1 tsp. ginger
1/4 tsp. pepper
2 cloves, grated garlic
1 oz. sherry
KABOBS
2 lbs. large shrimp
1 pineapple
short wooden kabob sticks
1. Preheat oven to 375 degrees.
2. Mix all the sauce ingredients together in a bowl. Skewer 1 shrimp and one pineapple chunk onto a kabob stick. (you can also add red pepper for great color)
3. Place the kabobs in baking dishes, do not stack these. Pour the sauce over.
4. Bake for 10 minutes, turn each kabob over, finish baking for 10 more minutes. Serve hot or cold.
Mine tonight are being served cold with a mango dipping sauce. (Costco has the BEST)
TERIYAKI SAUCE
1/2 cup tamari
2 Tbsp. agave nectar
2 Tbsp. olive oil
1 tsp. ginger
1/4 tsp. pepper
2 cloves, grated garlic
1 oz. sherry
KABOBS
2 lbs. large shrimp
1 pineapple
short wooden kabob sticks
1. Preheat oven to 375 degrees.
2. Mix all the sauce ingredients together in a bowl. Skewer 1 shrimp and one pineapple chunk onto a kabob stick. (you can also add red pepper for great color)
3. Place the kabobs in baking dishes, do not stack these. Pour the sauce over.
4. Bake for 10 minutes, turn each kabob over, finish baking for 10 more minutes. Serve hot or cold.
Mine tonight are being served cold with a mango dipping sauce. (Costco has the BEST)
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