Dinner on a Stick It’s that “cooked outdoors” flavor that draws us, bearing skewers of meat, to the grill in the fall. The smoky aroma penetrates the air, tempting the neighbors to grill out, too. Hosting a backyard barbecue is a wonderful way to take advantage of pleasant fall evenings. If you’d like something other than the usual grilled entree, you can impress guests with recipes like Marinated Shrimp Kabobs or Chicken Shish-Kabobs! The pineapple makes both recipes look and taste amazing. Kabobs can be as economical or extravagant as you wish. Marinades tenderize and add f lavor to your ingredients in several hours. Choose food that cooks at the same rate so each piece on the skewer gets done at the same time. Traditionally kabobs are served on a bed of rice or couscous, but for a little variety, why not try quinoa or mixed greens. Whatever you do, don’t miss an opportunity to put dinner on a stick!
MARINATED SHRIMP KABOBS Serves 4 1 lb. large unpeeled fresh shrimp 1 15.25-oz. can pineapple chunks, undrained 1 8-oz. bottle Italian salad dressing 1 8-oz. can tomato sauce 2 T. brown sugar 1 t. Dijon mustard 1 green bell pepper, cut into 1-inch pieces Peel and devein shrimp and set aside. Drain pineapple chunks, reserving 1/4 cup juice. Set pineapple aside. Combine reserved pineapple juice, Italian dressing, tomato sauce, sugar 63
Tidewater Times October 2013