Monday, 18 August 2014

Shrimp and Vegetable Fiesta

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Shrimp and Vegetable Fiesta

·         1 pounds shrimp, raw, peeled and deveined, (26-30 per pound)
·         2 large pepper(s), red and/or yellow, bell, diced
·         2 pounds asparagus, trimmed and cut into 1-inch lengths
·         5 clove(s) garlic, minced
·         1 cup(s) broth, chicken, less sodium
·         2 tablespoon lemon juice
·         ½ cup pineapple ¼”cubes
·         Epicure- Malaysian Spice (chili, lemongrass and ginger)
·         Black Pepper

1.    Chop and prep all the veggies.

2. Place all ingredients into a bowl to marinade for half an hour in the fridge

3.    Remove from bowl and place into tinfoil to cook on the barbeque. Cook until veggies are still crisp and shrimp are pink and cooked through. 

Option to cook on stovetop- cook vegetables first and then add prawns for the final few minutes until pink and cooked through.