2 lyzki soku z limonki lub cytryny
starta skorka z jednej limonki, lub cytryny
2 lyzki oleju z oliwek
2 lyzki startego korzenia imbiru (najlepiej swierzego)
2 lyzki startego czosnku
2 lyzki soku z ananasa, swiezego
1/4 lyzeczki soli morskiej
1 lyzeczka suszonej ostrej czerwonej chili papryki (crushed red pepper flakes)
16 srednich, swierzych krewetek (nie gotowanych)
1 swierzy ananas, pokrojony w 2 cm kawalki
Rozgrzac grill. Skladniki wymieszac razem w misce i wrzucic krewetki. Marynowac przez okolo 30 minut. Nabic na szaszlki metalowe, lub bambusowe na przemian - krewetka i ananas... mozna zaczac i zakonczyc czerwona cebula. Polozyc na goracym grilu, na okolo 3-4 minuty na kazdej stronie. Podczas grilowania mozna posmarowac roztopionym maslem - dodaje to wspanialy smak.
Ugotowac ryz, i serwowac z ryzem, posypane pietruszka lub cilantro.
Here is my first recipe for Hawaiian weekend. Hawaiian cuisine is very much an american dishes with Polynesian and Asian influence, with using locally grown, tropical ingredients. So a lot of known by us recipes can be transformed into a hawaiian by adding coconut milk, coconut, pineapple, banana leaves, and other commonly use ingredients in island's cooking. There are some old, traditional hawaiian recipes, used by people living on the isladn's long time ago. Like Poi - it's a tarro root smashed, ans cooked to a creamy consistency, very plain flavor that was consumed with dried out, preserved by salt meats. In times when there was no refridgeration - native would preserve their meat by using salt - that's why poi had to be so blend, with that salty meat it was a well balanced meal.
One of the recipes I always wanted to make was the shrimp-pineapple skewers. It's really east and tastes wonderful. I served it with jasmine rice and butter lemon sauce.
lime zest from one lime
2 tablespoons olive oil
2 teaspoons minced fresh ginger root, plus 2 teaspoons
2 teaspoons minced garlic
1 teaspoon red pepper flakes
1/2 teaspoon of sea salt
2 tablespoons of fresh pineapple juice
16 medium shrimp, shelled and deveined
1 small pineapple, peeled, cored, and cut into 1-inch cubes
1/2 cup fresh cilantro
Preheat a grill to medium heat. In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
I always like to brush whatever I am griling with some melted butter, it always taste better!