Siam Shrimp Kabob with Pineapple Rice
Ingredients
- 12 jumbo shrimp
- 4 pieces bacon
- 4 green peppers
- 2 tbsp. sliced green onion
- 4 onions
- 4 large fresh mushrooms
- 4 cherry tomatoes
- 16 pineapple chunks
- 4 bamboo skewers 12" long
- 1 oz. butter
- 2 tbsp. fish sauce
- 3 oz. coconut milk
- 4 cups steamed rice
Sauce:
- 2 tbsp. hot water
- 1 tbsp. fish sauce
- 3 tsp. lime juice
- 2 tsp. sugar
- 1½ tsp. minced garlic
- 2 tsp. chopped green onion
- 3 tbsp. thinly sliced red onion
Preparation
Cut green peppers and onions into quarters. Place bacon in pan and fry until just slightly cooked. Remove and cool. Wrap one slice of bacon around one chunk of pineapple. Place one on each skewer. Follow with 4 pieces of green pepper, 3 shrimp, 4 pieces of onion, 1 mushroom and 1 cherry tomato on each skewer. Place on grill over medium high heat. Baste with coconut milk and turn occasionally until done.
Pineapple Rice: Place wok on stove over medium high heat. Add loosened rice, green onion, fish sauce, remainder of coconut milk and pineapple. Stir and turn gently for 3 minutes. Remove and put on 2 plates. Top with butter. Place 2 shrimp kabob on side of each plate. Serve 2.
Sauce:
Mix together and place in sauce dish.