Recipe courtesy of Turner Broadcasting System
Caribbean Shrimp Skewers
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 93 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 116 milligrams
- Sodium
- 735 milligrams
- Carbohydrates
- 8.1 grams
- Dietary Fiber
- 1.4 grams
- Protein
- 10.7 grams
- Sugar
- 6.6 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
8 jumbo shrimp, tail on and peeled
One 8-ounce can pineapple chunks in pineapple juice, drained
16 fresh mint leaves
2 teaspoons canola oil
Directions
Special equipment:
Eight 6-inch wood skewers- Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
- Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
- Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.