Page 26 - The Summer Table: Kitchen Tested Recipes For Grilling and More!
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COCONUT PINEAPPLE GRILLED BEEF WITH
SHRIMP KABOBS BROCCOLI
Ingredients Instructions Ingredients Instructions
• ½ cup Ambrosia® Coconut Milk, Light 1. In a medium bowl, combine the coconut milk, Sriracha, soy • 6 Garlic Cloves, grated 1. Whisk garlic, ginger, oyster sauce, cooking wine, soy sauce, oil, molasses, and
• 4 tsp Huy Fong® Sriracha Chili Sauce sauce and lemon juice. Add the shrimp and toss to coat. • 1 3-inch Ginger, peeled and grated vinegar in a medium bowl. Place steak in a large resealable plastic bag and pour in
• 2 tsp Ambrosia® Soy Sauce Cover and place in the refrigerator to marinate for 1-2 hours, • ¾ cup Ambrosia® Oyster Sauce 2 cups marinade; set remaining marinade aside. Let steak marinate in refrigerator
tossing occasionally. If using wooden skewers, soak in warm
at least 1 hour.
• ¼ cup Ambrosia® Lemon Juice water while the shrimp marinates. • ¾ cup Ambrosia® Sherry Cooking Wine 2. Bring water to a boil in a medium saucepan. Stir in the rice and the salt; cover and
• ¾ cup Ambrosia® Soy Sauce
• 1/4 cup freshly squeezed lime juice from about 2 large limes 2. Preheat the grill to medium high heat. Remove the shrimp • ¼ cup Ambrosia® Sesame Oil reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.
• 1 lb Large Shrimp, peeled and deveined from the marinade, and reserve the marinade for grilling. • 3 tbsp Ambrosia® Molasses Remove from heat and set aside.
• 1 ½ cups Ambrosia® Pineapple Chunks Thread the shrimp onto a skewers, alternating with the • 3 tbsp Ambrosia® Rice Vinegar, Plain 3. Prepare a gas grill for 2-zone heat; set one burner at medium and one or two
• Canola oil for grilling pineapple. • 1 ½ lbs Flank Steak burners at medium-high. Alternatively, prepare a charcoal grill for medium-high
3. Lightly brush the grill with canola oil, then place the shrimp • 1 lb Broccoli, cut heat. Grill steak over medium-high heat, turning occasionally, until charred, 3–5
on the grill. Grill the shrimp for 3 minutes, brushing with the • Sliced Scallions, optional garnish minutes per side for medium-rare. Transfer to a cutting board and let rest for 10
marinade, then turn and cook for an additional 2-3 minutes, • Sesame Seeds, optional garnish minutes. Slice against the grain into ½”-thick strips.
brushing with the marinade again, until the shrimp are just • 2 cups Ambrosia® Jasmine Rice 4. Meanwhile, stir ½ cup reserved marinade and ½ cup water in a small bowl to
cooked through. Remove to a serving plate and garnish with • 3 cups water combine. Brush broccoli with some of the thinned marinade. Grill over medium heat,
greens of your choice.
• ¾ tsp Ambrosia® Mediterranean Sea Salt, Fine turning occasionally, about 12 minutes. Transfer to a plate and let cool. Top with
scallions and sesame seeds, if desired. Serve with rice and remaining marinade.
