LAKE CHARLES, La. (KPLC) – We’re back in the kitchen with SOWELA’s Culinary Arts program this morning cooking up some Pineapple coconut shrimp skewers. With us today are Chef Chad Jackson and culinary arts student Daylan Williams.
Registration for SOWELA’s spring semester opens on Monday, Oct. 28.
If you’re interested in enrolling at SOWELA, you can visit www.sowela.edu/apply to learn more. Scholarships and financial aid are available for those who qualify.
Pineapple Coconut Shrimp Skewers
Ingredients
- 21-25 shrimp, butterflied
- 1 large can pineapple chunks and juice
- 1 can of coconut milk
- 4 oz. roasted garlic and shallots (for each)
- 3 Guajillo peppers (for each)
- 3 jalapeno peppers, roasted (for each)
- 2 red bell peppers roasted (for each)
- 1 cup of shrimp stock
- Salt and Pepper (to taste)
Directions
- Butterfly and skewer shrimp. 3 per skewer.
- Remove stems and seeds from dried guajillos.
- Heat shrimp stock and add guajillos.
- Roast jalapenos, red bells, garlic and shallots in a 350-degree oven for 15 minutes. Remove when the skin starts to separate from flesh of the bell pepper and jalapeno and place in Ziploc bag for 10 minutes.
- Peel skin from flesh and remove seeds.
- Add peppers, garlic and shallots to stock and remove from heat.
- Add ingredients to a blender. Add crushed pineapple and juice and puree until smooth. Finish by slowly adding coconut milk. Separate the sauce into two batches.
- Marinate skewers in one batch, while saving the other to use as a baster.
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