"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sea-and-Shore Kabobs Recipe

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This recipe for Sea-and-Shore Kabobs, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Dearborn
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. Fresh or Frozen Jumbo Shrimp
2 TBSP. Cooking Oil
2 TBSP. Onion, Finely Chopped
2 Garlic Cloves, Minced
1/4 tsp. Lemon Peel, Finely Shredded
1 TBSP. Lemon Juice
1 tsp. Curry Powder
8 oz. Boneless Pork, Cut into 1-inch Cubes
3 Red Plums, Pitted and Quartered Lengthwise
Salt & Pepper
1/2 of a Small Papaya, Peeled, Seeded, and cut into 1 1/2 in. Cubes

Directions:
Directions:
Thaw shrimp, if frozen. Peel and devein shrimp; set aside. For glaze, in a medium mixing bowl stir together cooking oil, onion, garlic, lemon peel, lemon juice, and curry powder. Set aside. Thread pork, pineapple, and plums on four 8-inch skewers. Season with salt and pepper. Thread shrimp and papaya on four additional skewers. Place pork skewers on the rack of the grill directly over medium high heat. Grill for 12 to 14 minutes or until no pink remains, turning several times and brushing with glaze. Grill shrimp skewers beside the pork for 8 to 10 minutes or until opaque, turning several times and brushing with glaze. Heat and pass any remaining galze.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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