Page 27 - 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.
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