Flaming Pineapple Shrimp Skewers2012-08-12
- Servings : 10
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
- 1/2 pound (240 g ) medium cooked,or uncooked cocktail shrimps(tails intact)
- 1 can pineapple chunks in their own juice,drained(2 tablespoons juice reserved)
- 1 teaspoon Firehouse Chili Powder(recipe follows)
- 2 cloves garlic,peeled and minced
- green pepper,sliced(optional)
- firehouse chili powder ingredients:
- 1/3 cup crushed red pepper flakes
- 4 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
Place shrimp and pineapple chunks in medium bowl. Drizzle in reserved pineapple juice,and toss to coat. Sprinkle on Firehouse Chili Powder,and toss to coat.
In a large skillet over medium-high heat,heat olive oil and garlic. Add shrimp mixture,and sauté for 1 minute more. Return to the bowl. When cool enough to handle,thread pineapple and shrimp onto small wooden skewers,alternating pineapple and shrimps.
For Firehouse Chili Powder: Combine crushed red pepper flakes,cumin,garlic powder,oregano,and chipotle chili powder in a minifood chopper or food processor. Process for 2 to 3 minutes or until well combined and powdered.
Season pineapple shrimp skewers with resulting chili powder. Store remaining powder in an airtight spice jar or other container. You can whip up this home-blended chili powder if you have difficulty finding a salt-free blend.Even if label doesn't disclose salt,look for other sodium keywords,such as monosodium glutamate. Spices or natural seasoning may be listed as an ingredient as well.
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