Summer 2007

GUEST FOOD COLUMN

Cajun Shrimp and Pineapple Skewers
Plus the Perfect Summer Drink — Frozen Mango Margaritas
 

BY KARA MOYER
 

Spring and summer make me think of beach vacations — sun and sand and all the basics, and also the juicy fruits and scrumptious seafood available almost at our fingertips and toes. When my parents permanently migrated to Florida a few years ago, I gained a lot more than a beach vacation home. Here are two new family recipes that my dad, Keith Moyer, created after settling down in the subtropics. These are sure to wake your taste buds out of winter hibernation!

Fresh ingredients are definitely the way to go, but if just-caught shrimp and ripe pineapple aren't readily available, a large bag of frozen shrimp (about 50) and a small can of pineapple chunks (8-ounce) work great as substitutes. Make sure the pineapple is canned in 100 percent juice, not syrup.

Cajun shrimp and pineapple are excellent alone, but they're also delicious when dipped in jalapeno pepper jelly. It's the perfect sweet complement to an otherwise spicy, zesty meal. Palmalito, made by Palmetto, is a great one. Rice pilaf or toasted garlic bread, cooked on the grill next to the shrimp, make tasty sides to go along with the skewers. My favorite side dish is a finely-chopped green salad with chilled, fresh-sliced mango and topped with diced jalapeno pepper, for that sweet and sour taste again.
 

Cajun Shrimp and Pineapple Skewers

Approx. 50 medium-sized shrimp
1 medium-sized fresh pineapple
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1½ - 2 tablespoons Cajun seasoning*
1 shot of tequila (optional)
 

*After a few trials and errors, good ol' McCormick's took home the gold for best Cajun seasoning. In addition to a perfectly balanced combo of spices, it's affordable and stocked in most grocery stores.

Rinse shrimp in cold water. Peel, de-vein and remove tails. (If using frozen shrimp, thaw completely. Frozen shrimp may already be peeled and deveined.) Pat dry — don't rub! — with paper towels or a very soft dishcloth.

Combine olive oil, salt, pepper and Cajun seasoning in a large bowl and mix. Add shrimp to the mixture, coating thoroughly. Add additional Cajun seasoning if desired. Note: Cajun seasoning is usually a combination of any or all of the following: cayenne pepper, black pepper, onion powder, garlic powder, chili powder, salt and paprika. A little goes a long way!

Slice fresh pineapple into pieces about the size of the shrimp, thick enough so the skewer won't split the pineapple apart. Discard the core.

Add one to two tablespoons of fresh pineapple juice. If it's a ripe pineapple, there should be enough juice to pour right off the cutting board. If using canned pineapple, add ½ tablespoon of pineapple juice from the can to the mixture.

Add one shot of tequila of your choice and mix thoroughly. This step is optional, but it adds an extra kick to the overall flavor and makes for a perfect fit with the frozen mango margaritas.

Place contents of bowl (extra mixture included) in a large zip-lock bag and marinate in the refrigerator for one hour.

When ready to cook, slide two pieces of shrimp onto a skewer. Add one piece of pineapple, then two more pieces of shrimp. Repeat process until all skewers are full. Leave an inch or two of space at the end of each skewer to turn them on the grill.
Grill each side 5-7 minutes over a hot fire with no flame. Shrimp and pineapple should be browned just a bit on the edges. Serve immediately.


Frozen Mango Margaritas

It's tough to find a dessert that doesn't bog down or clash with the Cajun shrimp and pineapple. Instead, whip up this fun and fruity, after-dinner drink that's sure to cool you down after such a spicy meal.

1 cup mango nectar*
1 packed cup peach mango sherbet
1/3 cup tequila
1 teaspoon lemon juice
1 teaspoon lime juice
Ice as needed

All ingredients should be chilled and, if necessary, frozen.

*Kern's is reliable and also an easily found mango nectar to use. If you prefer something without high fructose corn syrup, check the organic aisle, but try to stick with pure mango nectar, not combination nectar—too many fruit flavors make too sweet a margarita.

Combine mango nectar, tequila, lemon and lime juice in blender. Add peach mango sherbet and ice. Blender should be full. Blend until desired consistency is reached. Ice should be crushed and slushy, like a sno-cone.

Freeze 15-20 minutes, before serving. Although it's the traditional way margaritas are served, these are better without salt on the rim of the glass. Add a curly straw and umbrella for that perfect beach-vacation touch.



A graduate of Webster University, Kara Moyer is a contributing editor for River Styx and participates in the St. Louis Poetry Center's Outreach Program. She lives in the Soulard neighborhood of St. Louis with her husband, stepdaughter and their old graying dog, Otis.