Barbecued Shrimp Kabobs Recipe
Ingredients
| Tomato sauce | 1 8 Ounce | |
| Onion | 1 Cup (16 tbs), chopped | |
| Water | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 3 Tablespoon | |
| Prepared mustard | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Frozen shrimp | 1 pound, deveined | |
| Pineapple chunks | 1 15 1/4 Ounce | |
| 1 green pepper, cut in 1-inch squares | ||
| Cold water | 2 Cup (16 tbs) | |
| 1 cup regular rice | ||
| Salt | 1/2 Teaspoon | |
| Snipped parsley | 2 Tablespoon | |
Directions
In saucepan combine tomato sauce, onion, the 1/2 cup water, brown sugar, cooking oil, lemon juice, Worcestershire, mustard, the 2 teaspoons salt, and pepper.
Simmer, uncovered, 15 minutes, stirring once or twice; set aside.
Thaw shrimp, if frozen.
Drain pineapple, reserving 2 tablespoons syrup.
Combine syrup with sauce mixture.
Place shrimp in plastic bag set in a deep bowl.
Pour sauce mixture over shrimp; close bag.
Marinate at room temperature for 2 to 3 hours.
Drain, reserving sauce.
On four skewers alternately thread the shrimp, 2 pineapple chunks, and green pepper squares.
Grill over hot coals for 5 to 8 minutes.
Turn kabobs and brush with marinade.
Grill till shrimp are done, 5 to 8 minutes more, basting occasionally with sauce.
Meanwhile, prepare the rice.
In a saucepan combine the 2 cups cold water, rice, and 1/2 teaspoon salt; cover with tight-fitting lid.
Bring to a rolling boil; reduce heat.
Continue cooking 14 minutes (do not lift cover).
Remove from heat; let stand, covered, 10 minutes.
Stir in the parsley.
Simmer, uncovered, 15 minutes, stirring once or twice; set aside.
Thaw shrimp, if frozen.
Drain pineapple, reserving 2 tablespoons syrup.
Combine syrup with sauce mixture.
Place shrimp in plastic bag set in a deep bowl.
Pour sauce mixture over shrimp; close bag.
Marinate at room temperature for 2 to 3 hours.
Drain, reserving sauce.
On four skewers alternately thread the shrimp, 2 pineapple chunks, and green pepper squares.
Grill over hot coals for 5 to 8 minutes.
Turn kabobs and brush with marinade.
Grill till shrimp are done, 5 to 8 minutes more, basting occasionally with sauce.
Meanwhile, prepare the rice.
In a saucepan combine the 2 cups cold water, rice, and 1/2 teaspoon salt; cover with tight-fitting lid.
Bring to a rolling boil; reduce heat.
Continue cooking 14 minutes (do not lift cover).
Remove from heat; let stand, covered, 10 minutes.
Stir in the parsley.
Chef
