YIELD: 24 servings | |||
PORTION: 2 skewers/6 shrimp/1/4 cup Pear Relish | |||
INGREDIENTS | WEIGHT | MEASURE | METHOD |
Pacific Northwest Canned Pear juice
Soy sauce Rice wine vinegar Dark sesame oil Chili-garlic sauce Ginger, pickled, minced Shrimp, peeled and deveined (16 count/lb.) Bamboo skewers, soaked in water
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9 lb. |
1 cup
1 cup 1/2 cup 1/3 cup 2-4 Tbsp. 1/4 cup 144 pieces 48 |
1. In container with lid whisk together Pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1-2 hours, stirring occasionally. Before cooking, remove shrimp from marinade and drain.
2. Weave shrimp evenly onto skewers, 3 shrimp per skewer. 3. To Prepare: Grill 2 skewers per serving to order over medium-high heat.
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Baby bib lettuce leaves
Pear Relish* Dark sesame oil Fresh cilantro sprigs
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24 leaves
1 1/2 qt. 1 cup 24 |
4. To Serve: For each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish* over leaf. Top with 2 shrimp skewers and drizzle with 2 tsp. sesame oil. Garnish with fresh cilantro sprig.
Serving Suggestions: Serve with green sticky rice (cooked medium grain rice mixed with minced chives, parsley, cilantro, basil and scallion) and additional pear slices or halves, if desired. Or these may be served as appetizers individually on a skewer with a finely processed Pear Relish* as a dipping sauce.
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*Pear Relish (1 1/2 qt.)
Pacific Northwest Canned Pears, finely diced, juice reserved for marinade Cilantro, minced Red onion, finely diced Rice wine vinegar Fish sauce Chili-garlic sauce
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2 lb. 12 oz.
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1 1/4 qt.
2/3 cup 1/2 cup 1/2 cup 1/3 cup 2 tsp.
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1. In bowl, combine all ingredients; toss to mix well; cover and refrigerate at least 2 hours before using as directed. Mixture may be processed slightly to make texture smoother to serve as a dipping sauce.
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Recipe courtesy of the Pacific Northwest Canned Pear Service
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