Let's head outside to the grill this week. Let's start with some shrimp on the barbe. New Orleans Style.
8 (12-inch) wooden skewers
24 large fresh shrimp, peeled and deveined
16 (1 1/2-inch) cubes fresh pineapple
16 mini tricolor sweet peppers
1 teaspoon kosher salt
1/4 cup cane syrup
1 teaspoon Creole seasoning
Soak skewers in water for 30 minutes.
Thread shrimp, pineapple, and bell peppers on skewers. Sprinkle with salt. In a small bowl, combine cane syrup and Creole seasoning.
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350-400℉). Add skewers; cook until shrimp are pink and firm and pineapple and bell peppers are tender, about 8 minutes, turning occasionally. Brush with cane syrup mixture, and cook one minute more. sprinkle with additional creole seasoning, if desired.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
