Grilled Habanero and Pineapple Shrimp Skewers
By America's Test KitchenPublished on August 21, 2007
Time
1 hour, plus 30 minutes marinating
Yield
Serves 4
Ingredients
Marinade
1 - 2 habanero chiles or serrano chiles, seeded and chopped¼ cup pineapple juice 2 tablespoons olive oil 1 tablespoon white wine vinegar 3 cloves minced garlic 1 teaspoon grated fresh ginger 1 teaspoon packed brown sugar 1 teaspoon dried thyme ½ teaspoon table salt ¼ teaspoon ground allspiceShrimp
1 ½ pounds extra-large shrimp, peeled and deveined½ teaspoon sugar 1 tablespoon minced fresh cilantroBefore You Begin
Make the marinade with one habanero, taste it, and add more to taste if desired. You will need four 14-inch metal skewers for this recipe. We prefer flat skewers.
Instructions
- Process all ingredients in food processor until smooth, about 20 seconds. Reserve 2 tablespoons marinade for finishing cooked shrimp. Transfer remaining marinade to medium bowl.
- Pat shrimp dry with paper towels. Working with 1 shrimp at a time, using paring knife, make shallow cut down outside curve of shrimp to open up flesh. Add shrimp to bowl with remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. Thread marinated shrimp tightly onto 4 skewers (8 to 9 shrimp per skewer), alternating direction of each shrimp. Sprinkle 1 side of shrimp skewers with sugar.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
- Clean and oil cooking grate. Grill shrimp sugared side down over hotter part of grill, uncovered, until lightly charred, 3 to 4 minutes. Flip skewers and move to cooler part of grill. Cover and continue to cook until shrimp are uniformly pink, 1 to 2 minutes.
- Holding skewers with potholder, use tongs to slide shrimp off skewers into clean, dry bowl. Add reserved marinade and toss to coat. Transfer shrimp to platter and sprinkle with cilantro. Serve.
for the marinade
for the shrimp
Time
1 hour, plus 30 minutes marinatingYield
Serves 4Ingredients
Marinade
1 - 2 habanero chiles or serrano chiles, seeded and chopped
¼ cup pineapple juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves minced garlic
1 teaspoon grated fresh ginger
1 teaspoon packed brown sugar
1 teaspoon dried thyme
½ teaspoon table salt
¼ teaspoon ground allspice
Shrimp
1 ½ pounds extra-large shrimp, peeled and deveined
½ teaspoon sugar
1 tablespoon minced fresh cilantro
Test Kitchen Techniques
Ingredients
Marinade
1 - 2 habanero chiles or serrano chiles, seeded and chopped
¼ cup pineapple juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves minced garlic
1 teaspoon grated fresh ginger
1 teaspoon packed brown sugar
1 teaspoon dried thyme
½ teaspoon table salt
¼ teaspoon ground allspice
Shrimp
1 ½ pounds extra-large shrimp, peeled and deveined
½ teaspoon sugar
1 tablespoon minced fresh cilantro
Test Kitchen Techniques
Ingredients
Marinade
1 - 2 habanero chiles or serrano chiles, seeded and chopped
¼ cup pineapple juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves minced garlic
1 teaspoon grated fresh ginger
1 teaspoon packed brown sugar
1 teaspoon dried thyme
½ teaspoon table salt
¼ teaspoon ground allspice
Shrimp
1 ½ pounds extra-large shrimp, peeled and deveined
½ teaspoon sugar
1 tablespoon minced fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
We wanted our shrimp skewers recipe to produce tender, juicy shrimp with a smoky, charred crust and deep chile flavor. To do this, we sprinkled one side of our butterflied shrimp with sugar to promote browning and grilled it over high heat until a nice crust had developed. Then we moved the shrimp over low heat, which allowed the second side to finish cooking gently. A flavorful mixture that included habanero chile, pineapple juice, garlic, ginger, and allspice proved perfect as our shrimp’s zesty marinade and a finishing sauce.
Before You Begin
Make the marinade with one habanero, taste it, and add more to taste if desired. You will need four 14-inch metal skewers for this recipe. We prefer flat skewers.
Instructions
- Process all ingredients in food processor until smooth, about 20 seconds. Reserve 2 tablespoons marinade for finishing cooked shrimp. Transfer remaining marinade to medium bowl.
- Pat shrimp dry with paper towels. Working with 1 shrimp at a time, using paring knife, make shallow cut down outside curve of shrimp to open up flesh. Add shrimp to bowl with remaining marinade, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour. Thread marinated shrimp tightly onto 4 skewers (8 to 9 shrimp per skewer), alternating direction of each shrimp. Sprinkle 1 side of shrimp skewers with sugar.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
- Clean and oil cooking grate. Grill shrimp sugared side down over hotter part of grill, uncovered, until lightly charred, 3 to 4 minutes. Flip skewers and move to cooler part of grill. Cover and continue to cook until shrimp are uniformly pink, 1 to 2 minutes.
- Holding skewers with potholder, use tongs to slide shrimp off skewers into clean, dry bowl. Add reserved marinade and toss to coat. Transfer shrimp to platter and sprinkle with cilantro. Serve.
for the marinade
for the shrimp
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